HOW TO MAKE CASHEW MILK
You’ll see in the video below how quickly the cashew milk comes together. So really there’s no need to pay a premium and buy it at the store. The hardest part is just remembering to soak the cashews the night before. Here’s how you make it:
Soak 1 cup of cashews overnight, then drain and rinse.
Add the cashews and 4 cups of water (plus any sweeteners) to a high-powered blender.
Blend on high for a minute.
Pour into a storage container and refrigerate.
Drink the cashew milk straight up or use it in a recipe as you would any dairy milk.
YOU DON’T HAVE TO STRAIN CASHEW MILK
Almond milk is the perennial favorite of nut milks, but I find cashew milk to be much creamier and more mild in flavor. I also love that you don’t have to strain it, like you do almond milk. There’s no pulp left when blended on high with a powerful blender.
HOW LONG DOES IT LAST?
Homemade cashew milk lasts 3-4 days in the fridge.
You can also make a full batch and pour any extra into a silicone ice cube tray and freeze for future use.