— Cynthia Dudak

You know, after I open the raw cashews, I typically don't, uh, I keep them just in a, you know, container. You can keep 'em in a jar that seals on the top or one of the, you know, the oh xo things that you, you know, the tops you kind of push down. Um, those totally work fine after you turn it into a milk or a cream. I would definitely refrigerate it though, or after you're soaking them, um, I would definitely refrigerate it 'cause it starts a fermentation process once that happens. If you leave it out, you don't want it to ferment for too long, it'll definitely alter the flavor on that.