Recipe: White Cashew Milk

Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste!

Ingredients

1 cup raw cashews

4 cups water (divided)

1 to 2 tablespoons maple syrup or honey or agave nectar

2 teaspoons vanilla extract

Dash sea salt

Pinch cinnamon (optional)

Instructions

1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. 

2. Drain the cashews and rinse until the water runs clear. 

3. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

4. Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can't totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. 

5. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Notes

Yields about 5 cups cashew milk.
The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.