Cashew milk has become one of my most favored of nut milks. I really love the subtle flavor and texture of this particular dairy-free milk. It’s slightly sweeter and thicker than almond milk, for example, which makes it a great addition to desserts or even sauces. And the recipe couldn’t be easier. I tend to make my nut milks totally natural, but if you like to add some flavor into yours, vanilla, honey, maple syrup or even cinnamon would go perfectly.
Soak the cashews for at least 4 hours prior to making the milk.
Put the presoaked cashews into a blender along with the water and blend for about 1 minute until smooth. Strain the milk through a muslin and pour it into an airtight bottle. In case you want to add some flavor to the milk, pour the milk back into the blender, add the flavor of your choice and blend again. But if you like your cashew milk au naturel, like I do, your milk is ready to be popped into the fridge. This milk can be stored in an airtight bottle in the fridge for up to 5 days.