Cashew Milk
Cashew milk fits effortlessly into a busy life. There’s less mess, less work, and it tastes better, too—naturally sweeter and richer than almond milk.
Equipment
- 1 Blender
Ingredients
- ⅔ cup raw cashews
- 2 and a ½ cups cups filtered water
- pinch of sea salt
Instructions
- Place 2/3rds cup cashews in the blender, add 2 ½ cups of filtered water and a pinch of salt. Blend on high until the cashews are completely pureed, about 45 seconds. The cashew milk should be foamy on top and silky smooth underneath.
- Transfer the cashew milk into a mason jar and store in the refrigerator for 3 to 5 days. Shake before using.