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.
This cashew milk is one of over 180 recipes that you can find in my eBook, Real Food Recipes from The Spunky Coconut which is now part of a collection of 40 cooking and health eBooks you can get for $39! The last day to save with this eBook bundle is Monday, August 31.
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.