How to Make Creamy Cashew Milk

Easy Cashew Milk
1 cup (raw) cashews, soaked overnight
4 cups water

1. Discard soaking water and rinse cashews thoroughly until water runs clear
2. Place cashews, (4 cups fresh) and water in a high-speed blender.
3. Process on high speed 20-30 seconds
4. Store in glass jar with a secure lid in refrigerator

This will make a very creamy, frothy milk that will settle once it is chilled. Fresh nut milks are best if used within a day or two.

If you would like to flavor it you can add a teaspoon of vanilla.

To sweeten add one or two soaked apricots to taste.

Note:  It is important to use a high-speed blender. A regular blender may produce an unwanted grainy texture.

Hope you enjoy your cashew milk, more non-dairy milk recipes are on the way.

Kristine Nicholson, Healthy Eating Specialist