I tried to find a delicious store-bought plant milk for years that didn't have a weird aftertaste or cost me an arm and a leg. Then I figured, why not just make my own! This homemade cashew milk has become my favorite and I make it 1-2 times every week. In order to avoid a no-cashew-milk crisis, once the batch I'm enjoying starts to get low, I pop another cup of cashews in some water and park it in the fridge to have at the ready. Here's the recipe:
Cover 1 cup of raw cashews with water and allow them to soak overnight. If you'd like to leave them for longer than that, simply put them in the fridge until you're ready to use them.
To make your milk, strain and rinse the soaked cashews then add them to a blender along with 1 quart (4 cups) of filtered water and a pinch of salt. You can sweeten it if you like but I usually don't. Blend really well then strain through a nut milk bag. Since cashews are soft, you won't have much pulp left after straining. Bottle your milk, park it in the fridge, and enjoy it within 5-7 days!
Makes 1 quart of cashew milk.
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