Ingredients
- 1 cup Soaked Cashews
- 2 cups Water
Soak the cashews overnight. Put the cashews (without the soaking water) into a blender, add the water (1 cup at a time) and blend well. Soaked cashews are very soft and will blend to a fine pulp, so you don’t need to strain this milk before pouring it directly into a bottle where refrigerated it can be stored for 4 – 5 days. Don’t forget to shake it well before using it!
Because of the natural oils present in cashews, the milk will be quite creamy and thick. You can add 1 – 2 more cups of water to thin it out if you’re using it for drinks (smoothies, shakes, tea, coffee…) or to put into breakfast cereal.
You can also reduce the water to 1 ½ cups to make an even thicker milk if you’d like to transform it into curd.