) Pour cashews, water, and sea salt in a large mason jar or glass container until water covers all of the cashews about 1-2 inches. Cover and set aside on the counter to allow them to soak a minimum of 6 hours (or overnight).
) After they soak, drain and rinse cashews thoroughly in a mesh strainer to get salt solution off.
) Pour cashews in a high-powered blender and add another 1 cup of fresh filtered water. Blend on high speed for about 1 minute until it reaches a smooth texture. Pour back in the mason jar or other storage container.
) Store in the refrigerator for 4-5 days and freeze for up to 6 months.