- 1
Ingredients
- Yields about 5 cups
- 1 cups raw cashews, soaked in water for 4 hours
- 3 cups filtered water
- 2 teaspoons honey, optional
- 1/4 teaspoon sea salt
Preparation
Step 1
This cashew milk recipe is a wonderfully creamy dairy alternative and is extremely easy to prepare. Unlike other nut-milks, the entire cashew breaks down in the blender so no straining or wasting pulp is required!
It is a great heavy cream alternative since it is thicker than almond milk and works well as a substitute for coconut milk in most recipes as well. Great in hot cocoa!
Drain and rinse the cashews thoroughly. Place them in a blender with 3 cups water, honey, and sea salt.
Blend on low for 30 seconds, then on high for 1 to 2 minutes, until completely smooth.
Pour the liquid through a mesh sieve to remove any large fragments.
Store in the refrigerator for 5 days.
*This is meant to make a thick milk, similar to whole milk. If you desire a thinner product, add a little water at a time until you have reached your desired consistency.