Directions:

• Pour cashews into a mason jar or other airtight jar.  Pour water into the jar making sure they are completely covered with water.  Place the lid on the jar, secure tightly, let cashews soak in the water in the fridge overnight or at least 12 hours. 
• Drain the water. Add cashews, spices, maple syrup, and ½ cup almond milk to a blender.  Blend until smooth, add more milk as needed.  This is based on your preference depending on how thick you want your creamer to be.  I used ¾ cups almond milk. 
• Pour the cashew creamer into a jar (you can use the same one you soaked them in if you want). Pour 6 ounces cold brew into the blender, 1 scoop collagen (optional), and 1-2 tablespoons of creamer (add more if you want a stronger flavor.)  Blend for no more than 10 seconds.  Pour the cold brew mixture over ice and enjoy!