I have recently gone through a phase of making cashew milk all the time! It’s been my favorite dairy-free milk by a long way, as it’s so sweet and creamy. I use it in everything, especially at breakfast; it’s amazing in porridge, smoothies and overnight oats.
Makes 1 quart
1/2 pound cashews
Simply soak the cashew nuts in a bowl of water overnight, or for at least 6 hours.
Drain the water and place the cashews in a powerful blender with 4 cups of fresh water. Blend for 1 minute or so until it looks smooth.
Pour the milk through a nut milk bag into a bowl, squeezing all the milk out of the bag as you go. Discard what’s left in the bag and pour the milk into an airtight pitcher or sealable bottle.
Store in the fridge for up to 5 days.
Tweak It
Try adding a little honey or maple syrup to your cashew milk to make a sweet drink.
Kitchen Know-How
To make your own plant-based milks, you will need a nut milk bag to strain them through. These are widely available these days; just search online for “nut milk bag.”