homemade Cashew milk
1 cup (132 g) raw cashews
4 cups purified water, plus more for soaking
- Soak the cashews overnight in enough purified water to cover, plus 2 inches. In the morning, drain and rinse the cashews and discard the soaking water, which contains enzyme inhibitors.
- Puree the nuts with the 4 cups of purified water in a high-powered blender until completely smooth.
- Store in the refrigerator in a glass jug for 5 days or so.
Almond milk variation: Almond milk is made exactly the same way as cashew milk. The only difference is that after the soaked nuts are pureed with the 4 cups of purified water, you need to strain the almond milk to remove the pulp using either a nut milk bag or cheesecloth. You can use the leftover almond pulp to make cookies like the Chocolate Chip Almond Cookies (p. 152) from my eBook.