Recipe by Guri Bigham
Makes 1 quart
1 cup cashews – soaked in filtered water for 4-8 hours
4 cups filtered water
1/2 teaspoon sea salt
1 teaspoon vanilla extract (optional)
1 date or 1 tablespoon honey or maple syrup (optional)
Cashew milk is one of the easiest dairy-free milks to make because you do not need to strain it. Cashew beans are soft, creamy and neutral in taste. Be sure to use raw organic cashews whenever possible. In a pinch, if you don’t have time to soak cashews prior, you can soak in boiling water for a few minutes.
1. In a blender, place soaked cashews, filtered water, sea salt, and optional vanilla/sweetener.
2. Blend on high speed until smooth.
3. Serve immediately or save in a jar in the refrigerator for up to 3 days.