Ingredients
The following ingredients have 3 Servings
- 1 cup unsalted raw cashews
- 3-4 cups water (I used 4 cups (1 l))
Instruction
- Soak the cashews overnight the night before. You can also soak them in hot water for 30 minutes before you start making the milk, but it’ll have a lighter texture if you soak the cashews all night long.
- Drain and rinse the cashews, put them into a blender with 3-4 cups of water and blend until well mixed.
- If you have a powerful blender and don’t mind if your cashew milk is thicker you can drink it just like that. If not, you can strain the milk using a cheesecloth, a fine mesh strainer, a napkin, or a nut milk bag.
- Keep the leftovers in an airtight container in the fridge for 3-4 days.
