Begin by placing 200g of raw, unsalted cashew kernels into a large bowl. Fill the bowl with plenty of water and soak for at least 6 hours or overnight.

Once soaked, drain the cashews and rinse them thoroughly under cold water.

Transfer the rinsed cashews to a high-speed blender and add 800ml of filtered water. Blend on high for 1-2 minutes until smooth.

Pour the blended mixture through a nut milk bag or cheesecloth to strain and extract the liquid.

Transfer the cashew milk into a clean glass bottle or jar, seal it and store in the refrigerator for 3-4 days. Shake before use.