Cashew Milk

Name: Cashew Milk
Yield: About 950 ml (4 cups)
Ingredients: 130 g (1 cup) raw cashews; 950 ml (4 cups) water; 1 Tbsp maple syrup (optional); ½ tsp vanilla extract (optional); Pinch of fine sea salt

The creamiest plant milk — naturally thick and smooth without straining.

About 950 ml (4 cups)

Yield

5 minutes + 2 hours soaking

Time

Refrigerator for 4-5 days.

Keeps

The creamiest plant milk — naturally thick and smooth without straining.

Ingredients

130 g (1 cup) raw cashews
950 ml (4 cups) water
1 Tbsp maple syrup (optional)
½ tsp vanilla extract (optional)
Pinch of fine sea salt

Method

Soak cashews in boiling water for at least 2 hours (or room-temperature water overnight). Drain and rinse.
Blend the soaked cashews with fresh water on high for 2 minutes until completely smooth.
Taste — cashew milk is smooth enough that straining is optional. If you want it silkier, strain through cheesecloth.
Add sweetener, vanilla, and salt if desired.
*Storage:** Refrigerator for 4-5 days.

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