Ingredients
- 250 g (8.8 oz.) raw cashews, soaked overnight
- 1.5 l (6 cups) filtered water
- 1 tsp stevia (powdered)
Preparation
Step 1
Blend all the ingredients at high speed until totally smooth. It will be liquid but a quick taste and you will see it is still rather creamy.
Place a sieve over a large bowl (at least 2l/4 pints) and slowly pour the milk through it. Scrape the sieve with a spoon to help the liquid pass through. You should be left with a thick and grainy cashew pulp.
This step is optional: blend the pulp with a pinch of stevia (just 1/4 tsp will do) and another 250ml (1 cup) of water. Repeat the sieving process.
Pour the cashew milk into as many jars as you need, depending on their volume, and store in the fridge. It will keep for three days.
Tip:
I kept the pulp and blended it again with a cup (250ml) water and a pinch of stevia, and that made some more milk. Simple. Strain again through the sieve, and with that pulp, you could easily make a type of pudding or add it to your morning porridge or smoothie to make it creamier. Waste not!