To soak the cashews, place them in a bowl and cover with water by about an inch. Allow to sit for approximately 8 hours but no more than about 12 hours.
Discard the soaking water and rinse cashews thoroughly. You want the water to run clear.
Place the cashews and 2 cups of the fresh water in a blender and blend for one minute. (At this point, you have a delicious and healthy alternative to half and half or light cream.) Add the remaining 2 cups water, the maple syrup, and the salt to the blender. Blend for one more minute or until the mixture is completely smooth, scraping the sides if needed.
Store in a covered pitcher or large mason jar(s) in refrigerator. The cashew milk will stay fresh for a week or more. Stir or shake before using.