Making homemade cashew milk is super easy and quick, budget friendly and healthy.
With only 120 grams of nuts you can make a liter of milk to enjoy throughout the week.
The best thing about cashews is that they are soft and could be processed in a standard blender finely, without leaving a lot of waste, in other words, you will not be throwing most of the nuts away when you strain them, just the opposite, there will be no waste but a table spoon at most.
Cashew milk could be used instead of regular milk for your coffee and in many recipes.
120 grams raw cashews
700 ml. water
1 table spoon Honey/Agave (optional)
A drop of vanilla extract (optional)
A pinch of salt
Soak cashew nuts in water overnight.
On the next day, drain the cashews and rinse until the water runs clear.
Add to a blender with the rest of the ingredients and blend until smooth and creamy. Strain through a fine sieve and pour in a jar.
NOTE: Add more or less water, depending on your taste and how creamier you want your milk to be. With the proportions above you will get pretty creamy milk, which is great, but I think that it could take on additional 200 ml. and still be super tasty.
Store in the fridge and use within 5 days.