Soak your cashews in cold fresh water for at least 1 hour, or up to 8 hours overnight.

Drain and rinse the cashews.

Place cashews, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the milk is fully blended and creamy.

Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.