Yields 4 cups
1 cup raw cashews, raw, unsalted and preferably organic
1 cup water, for soaking
4 cups filtered water
Sweeteners like honey, sugar, or maple syrup, to taste, (optional)
Place the cashews in a bowl and cover with water. Let stand overnight or for at least 2 hours.
Drain and rinse cashews from their soaking water and rinse them thoroughly under
cool running water. At this point, the cashews should feel a little squishy if you pinch them.
Combine the cashews with 4 cups filtered water in a blender. Blend at the highest speed for 2 minutes.
Refrigerate cashew milk in sealed containers in the fridge for up to three days.
I don’t sweeten the cashew milk but if you like your milk on the sweet side, you can add your choice of sweetener to taste.
You can make other nut milks by substituting the same amount of nut (i.e. walnuts, pecans, etc) for the cashews. Still soak the nuts for at least 2 hours.
If you don’t need 4 cups of nut milk, make smaller quantities using 1 to 4 ratio (i.e. 1/4 cup nuts to 1 cup water, etc.)