In a large bowl, soak raw cashews and chamomile tea bags in 900ml boiling water for 30 minutes until slightly softer. In the last 15 minutes, take out chamomile tea bags to not over-extract flavour.
Add in the cashew and chamomile tea mixture in a blender and blend until smooth (about 5 minutes on low-medium setting), there should be no pulp left over.
Lay a fine strainer on top of a measuring cup. Line fine strainer with 4 layers of cheesecloth, slowly strain cashew chamomile milk through cheesecloth, be careful not to agitate the mixture.
Wash blender thoroughly. Combine cashew milk and sugar in the blender and blend on low-medium setting until sugar is dissolved (about 5 minutes). Pour into non reactive container and refrigerate. Good for about 2 weeks.

CHAMOMILE CASHEW SYRUP