3 cups raw, whole almonds, cashews, brazil nuts or sunflower seeds
8 cups filtered water + 3 cups water
½ teaspoon cinnamon
¼ teaspoon salt
Nut Milk Bag or Cheesecloth
Place cashews (or nuts) in bowl and cover with 3 cups of water. Set aside on the counter for 5 minutes, 2 hours or covered in the fridge overnight. Set up high-speed blender. Drain off all water from nuts and rinse them with running water. Put soaked nuts in blender, along with all the other ingredients. Blend on high for 4-5 minutes until the liquid is very smooth. Rinse Nut Milk Bag (or cheesecloth) with cold water. Open the nut milk bag (or cheesecloth) over the narrow bowl. Slowly pour the cashew milk through the strainer. Once half is through, stop and pull the bag or all sides of the cheesecloth together to drain the liquid. Squeeze the liquid out of the bag. Throw away the leftover almond meal and repeat the process until you have smooth, creamy cashew milk! Serve as is or chilled. Store in refrigerator up to 5 days.