Drain and rinse the soaked cashews. Discard soaking water.
Place cashews in a high-powered blender along with the water, maple syrup, vanilla, and salt. Blend on high until completely smooth for about 1-2 minutes.
Taste and add more sweetener or a pinch of salt if needed. If it's too thick for your taste, add ¼-1/2 cup of water to thin it out.
No need to strain, just pour into a clean jar/bottle with an airtight lid. Store in the fridge for 3-4 days.
* If you don't have time to soak the cashews, you can soften them in very hot water. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20-30 minutes.* If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 12 hours or more. Also, you can strain the milk through a fine-mesh strainer or nutmilk bag for smoother results. * Yields about 4 cups of milk. *Prep time doesn't include soaking time.