Creamy cashew milk is arguably the most luxurious nut milk - smooth, sweet, and the richest out of any plant-based milk I've tried. Perfect for baking, adding to drinks and smoothies, or mixed into hot chocolate.
Rinse the soaked cashews well, then add them along with the water to a blender (or very large mixing bowl, if using an immersion blender).
150 grams raw cashews, 750 ml water
Blend until very smooth and creamy, about a minute. This may take longer if using a less powerful blender.
The milk usually won't need to be strained, but you can run it through layered cheesecloth or a nut milk bag. Store in the refrigerator in a sealed container. It keeps for about a week. Leftover pulp can be frozen and used for baking and treats, or composted.
Notes
*The soaking time can be shortened if using very hot water. Soak up to 12 hours in the refrigerator.