Complete free recipe
Homemade Cashew Milk
Raw cashews blended smooth with water, the base recipe every other recipe in this book builds from.
Cashew Cream, Cheeses & Dairy Staples · Pantry Staple · Base For All Other Recipes
What you need
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 3 to 4 cups Filtered Water (less for cream, more for drinking milk)
- Pinch of Salt
- 1 Medjool Date (optional, for sweetness)
Method
Instructions
- Drain and rinse the soaked cashews.
- Combine the cashews with 3 cups water for a thin drinking milk, or closer to 1 1/2 cups for a thick cream, plus the salt and date if using.
- Blend on high for 60 to 90 seconds until completely smooth.
- No straining is required, cashews blend fully smooth unlike most other nuts.
- Bottle and refrigerate; shake before each use, and use within 4 to 5 days.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen