To make cashew milk, soak raw cashews in filtered water with a pinch of sea salt. Allow to soak for 1 - 2 hours, drain and rinse well. Place in a high speed blender with filtered water and blend well. If using for cooking there is no need to strain. This is my preferred milk for adding to baked goods. Use 1 cup of cashews to 3 - 4 cups of water, depending on how creamy you prefer your milk, blend cashews with 1 cup of water first, then add remaining to you get a lovely smooth and creamy milk.