For the cashew cinnamon milk, soak the cashews overnight in a bowl of water. In the morning, pour off the water, put the cashews in the blender and blend with the 3 (fresh) cups of water for 2 minutes.
Run through a cotton cloth or fine pantyhose and squeeze. This will filter out the cashew residue.
Add in the cinnamon and stir. As soon as you let the milk stand, the cashew particles that have not been filtered out will settle again.
Simply stir again before the next use.