Place drained cashews and water in blender, and blend at high speed until smooth.
If you’ll be using the cashew milk in something liquid or creamy, like soup, sauce, or pudding, strain it (but save the bits of nuts for your next smoothie or cake). Otherwise, don’t bother: the little bits of nuts that remain will add extra nutrition to your baked goods.
*If you have a high-speed blender, like a Vitamix, soaking is not necessary (but it doesn’t hurt).
Cashew milk thickens with heat, so if your recipe says to make a roux, you can usually just skip that step and use plain cashew milk. And if your soup or sauce starts getting too thick, add water rather than more cashew milk to thin it out.
You can make non-dairy milk with pretty much any type of raw nut. Personally, I like the creaminess of cashews and the richness of Brazil nuts.
For a thicker, creamier non-dairy liquid, make cashew cream.