Cashews have long been one of the most reliable, and satisfying “cream and cheese alternative” for those of us living in the dairy free world. Today we are going to celebrate home-made raw cashew milk.
- 1 cup cashew nuts – soaked
- 3 cups filtered, OR spring water
- Blender or food processor, glass bottle or mason jar
- Place the raw cashews in a glass bowl or large jar, and cover with filtered or spring water for about 4 hours.
- Rinse the cashews several times.
- Put cashews and water in your blender or food processor and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely smooth and creamy.
- Store in the refrigerator in a glass bottle or mason jar.
A good ratio of 3 cups of water for every 1 cup of cashews is a good rule of thumb when making cashew nut milk. Consume unstrained for the most nutritional benefit. If you want to thin the milk out, gradually add in some more filtered water, until you achieve the desired consistency. If you would like super smoother cashew milk, strain the milk with a nut bag, fine mesh strainer, cheesecloth or muslin bag. The nut bag will facilitate the smoothest consistency.