This is the easiest milk to make and probably the tastiest! 1.) Start with soaking 1 cup of raw unsalted cashews overnight in water. After they have softened and are ready to be turned into milk, rinse thoroughly before adding to blender. No cheese cloth or straining necessary! 2.) Then add 2-3 cups purified water, depending on preferred concentration–like whole milk or low fat. I like to add a little sea salt and 1-2 teaspoons of coconut sugar and/or raw organic cane sugar. Another option I like is to add about 1 teaspoon of my homemade vanilla bean extract. 3.) Blend in a high powered blender until rich and creamy (Vitamix preferred) for best results. Will keep for 3-4 days in the refrigerator stored in an airtight container but shake just before pouring. Serve and enjoy chilled!
While we are on the cashew subject, I thought I would share a NakedCuisine recipe I liked. I would recommend keeping it crunchy for a good texture rather than smooth like mine in the pics (kept it in the food processor too long).