Soak cashews in water (under refrigeration) overnight.
Drain soaking water, and place cashews into a blender.
Add water and blend until cashews are dissolved. ratio for regular dairy milk.
Add remaining ingredients and blend again until smooth.
Filter cashew-oat milk by pouring through a very fine mesh strainer or a regular strainer lined with cheesecloth.
Allow the milk to strain without pushing or forcing content through the strainer. Repeat the filtering process again (optional).
Discard contents left in the filter and adjust the sweetness of the milk as needed.
Store in an airtight bottle and refrigerate until ready to use for up to 6 days. Follow a 1:1