Homemade Cashew Milk

I love cashew milk because it's creamy and doesn't need to be strained! It's very important to soak the cashews for 4-8 hours before blending into milk. This not only makes for a smoother milk, but also the cashews will be more digestible. Soaking in hot water can speed up the process to 30 minutes, but I prefer to do a cold water soak for a longer period. After about 8 hours, it's best to drain, rinse and refrigerate the cashews until ready to use.

Ingredients:

1/4-1/2 cup cashews (depending on how thick and creamy you want your milk)

2 cups water, plus more to make 4 cups after blending

Directions:

Soak cashews 4-8 hours in water.

Drain and rinse.

Add cashews and 2 cups water to a high speed blender.

Blend 2-4 minutes until completely smooth.

Pour into a quart sized container and add water to fill.

Optional:

Small pinch of salt

A sweetener like maple syrup, honey, or a soaked date can be added to the blender along with the cashews.

Vanilla extract