Homemade Cashew Milk
Cashew milk is my favorite plant milk to make. It requires no straining—meaning no leftover pulp. The Hardest part is remembering to soak your cashews ahead of time. Most weeks I soak large batches of cashews at a time and store them in the freezer so they are ready to go when I need them.
1/2 C Cashews, soaked for 4 hours (I usually soak them overnight)
2.25-3 C water
Optional: 1/4 tsp vanilla extract and/or 1 pitted medjool date
Place the cashews and 1/2 C of water in a high-speed blender (if you are using vanilla and/or medjool date add now) and blend until very, very creamy—be patient, depending on your blender this can take a couple of minutes. Add the remaining water and blend until completely combined. You can adjust how creamy or thin your milk is by adding more or less water. Store in an airtight container the fridge for up to 3 days. Shake well before serving.