- 1 cup Cashews
- 3 cups Hot Water
- 1 tsp Vanilla
- 1 tbsp Honey
- 1 pinch Sea Salt
- Soak the cashews in a cup of water overnight
- Combine all ingredients in a blender until smooth and creamy.
- Option to strain the milk through a fine mesh sieve to remove any tiny bits of cashew that may not have blended.
- Store in the fridge for up to 4 days and shake before serving.