Add cashews to a large glass or bowl and fill with water until all cashews are covered. Let sit for 4 hours (or overnight) to soften. *To speed up process, use near boiling water and let sit for 20-30 minutes.
Once softened, strain cashews and discard the water they were soaked in.
Add cashews to high-powered blender, along with remaining water, vanilla, cinnamon and sea salt. Feel free to sweeten with a splash of maple syrup or honey, or a pitted date.
Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.
Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!