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 (600 ml) + more for soaking
- pinch of sea salt
Instructions
- Fill a 32 oz mason jar or other glass container with ⅔'s of a cup of cashews and a pinch of salt. The cashews should come up to the 200 ml mark on the side of the jar, no need to use a separate measuring cup. Fill the jar with filtered water and refrigerate overnight (up to 3 days).
- When you’re ready to blend the milk, drain the water.
- Place the cashews in the blender, add 2 ½ cups of fresh filtered water and 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 back into the mason jar and store in the refrigerator.