Cashew milk is one of my favorite plant milks because it doesn’t require a special strainer or nut milk bag, and it doesn’t separate in the fridge. This is a super simple recipe that takes 2 minutes! I like this milk for making smoothies really creamy, but if you are looking for a milk to drink plain, I suggest my Almond Milk recipe. However, this one is great for adding to oatmeal, smoothies, and teas.
Ingredients:
- 1 cup raw cashews*
- 5 cups filtered water
- Sprinkle of sea salt
- Optional: 1-2 teaspoons honey, for a sweetened version
Directions:
- Combine all ingredients in a high speed blender and blend for 1-2 minutes. Enjoy! Cashew milk lasts well in the fridge for 5-7 days.
*Note: If you do not have a high speed blender, like a Vitamix, soak the cashews in water overnight, or for a sped up version, soak them in very hot water for 5 minutes before straining and blending with the filtered water.
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