prep time: 2 minutes, plus overnight to soak
•
yield: 1 quart (1 cup per serving)
prep time: 2 minutes, plus overnight to soak
•
yield: 1 quart (1 cup per serving)
This recipe makes a delicious, creamy milk that is free of harmful ingredients and sweeteners.
1½ cups raw cashews, soaked in water overnight
4 cups reverse-osmosis water or spring water
special equipment:
high-speed blender and cheesecloth or fine-mesh strainer
variation:
Vanilla-Flavored Cashew Milk.
Add 1 teaspoon of vanilla extract or the seeds scraped from 1 vanilla bean to the blender in Step 1. Then proceed with the recipe as written.
1. Drain the soaked nuts, then place them in a high-speed blender with the 4 cups of water. Puree until the mixture is completely smooth.
2. To remove the cashew pulp, strain the mixture in a colander lined with cheesecloth or in a fine-mesh strainer. Using your hands, press the pulp to extract all the milk. Discard the pulp. Store the milk in an airtight container in the fridge for up to a week.
