Cashew Milk

Cashew Milk

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

Method

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

This recipe is from From Scratch Staples

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