Ingredients:

• 1 cup of raw cashews
• 4 cups of filtered water
• Pinch of Himalayan sea salt
• 2 tsps. of vanilla extract
• Liquid stevia to taste

Instructions:

Step #1:  Soak cashews in water for at least 4 hours, or overnight in the refrigerator.

Step #2:  Take the cashews and 2 cups of water and put into a high-power blender. Begin on a lower setting and increase the speed until the cashews are fully pulverized.

Step #3:  Slowly blend in 2 cups more of water, put in the vanilla extract, pink salt and stevia.

Step #4:  You can store the milk in a covered container in the refrigerator. It should last for 3 days in the refrigerator.

Step #5:  If you want to make this thicker and more concentrated, you can use less water or if you are looking to make it thinner, than use more water.