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Place cashews in a bowl and cover by several inches with water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse cashews.
Combine cashews and 3 cups fresh water in a blender and blend until very smooth. Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. Refrigerate cashew milk in an airtight container for up to 3 days and stir well before each use.