This is the second in a series on non-dairy milks. You can find the first here, with more information about why you should be making your own milk.
Cashew milk is my favourite. It’s the creamiest, sweetest nut milk I’ve tried. I love it in smoothies, especially in this recipe, and it’s more frequent than almond in our house. This recipe uses a little less water than almond milk, as I find it too watery otherwise. It’s definitely not suited to savoury cooking, so keep that in mind. Don’t make mac and cheese with this stuff. Honestly, I’m not sure what to say that wasn’t said in my first post of the series – just make it, you’ll like it. It’s good, all right?
1 cup cashews, soaked for at least four hours*
3 cups filtered water
Blend until creamy looking, 30 seconds to a minute. It doesn’t take very long because cashews are a soft nut. Strain through a nut milk bag or cheesecloth, and store in the refrigerator in a sealed container. It keeps for about a week.
I used cashew pieces, because they’re significantly less expensive. You don’t need to use whole cashews, because they’re being pulp-ified anyway.