3/4 cup raw cashews (raw is best) 1/2 cup unsweetened coconut flakes 1/4 cup rolled oats 1 pinch sea salt 3 cups clean water Optional: natural sweetener of choice (stevia, lakanto, dates, maple syrup, raw honey)
Soak cashews overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).
Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, salt, and filtered water. For this recipe, start with 3 cups water for a richer, creamier milk. If you prefer slightly thinner milk, add 4 cups.
Blend on high for 60 seconds.
Strain milk to take out any pulp so it is nice & creamy.
At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you'll know if it's still fresh by the smell).