Creamy cashew milk is arguably the most luxurious nut milk - smooth, sweet, and the richest out of any homemade milk I've tried. Perfect for baking, adding to drinks and smoothies, or mixed into hot chocolate.
Course Drinks
Cuisine Vegan
Soaking Time 2 hourshours
Servings 3cups
Ingredients
1cupcashewssoaked for at least two hours*
3cupsfiltered water
Instructions
Rinse the cashews well, then add them along with the water to a blender.
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.
Notes
I use cashew pieces, because they're significantly less expensive. You don't need to use whole cashews, because they're being pulp-ified anyway.