August 23rd 2016
Soak your cashews for four hours minimum or over night in the fridge. To soak, place cashews in a bowl and cover with water. I’m partial to spring water!
Once soaked, strain water and add nuts to your blender. Add four cups of water over the nuts. If you want your milk to be a bit thicker you can play with adding 3 cups instead until you find the consistency you like best.
Add the rest of the ingredients to the blender. Blend until smooth.
There is no straining required with cashew milk, which is why it’s so easy and always in my fridge. I suggest storing your milk in a mason jar, it will stay fresh for about 5 days give or take- but you should have no problem consuming it before then.
Gone are the days of buying boxed nut milks from the grocery stores with a slew of unpronounceable additives. This nut milk is creamy, fresh and so delicious in matcha, coffee, oats, granola, etc. etc.! Enjoy.