Cashew Milk - cooking recipe

Ingredients

3 cups raw cashews
10 cups water, divided
1/4 cup honey

Preparation

Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours.
Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.