Dairy-Free Cashew Milk

I always keep homemade cashew milk in the fridge. It’s the most versatile nut milk, the fastest to prepare and the easiest to clean up.

Because of their high-fat content, cashews are creamy in texture. Sometimes I spice things up by stirring in some Pumpkin Pie Spice Blend. If I’m in a rush, I swap in a heaping ¼ cup of cashew butter instead of the raw cashews. The milk keeps, refrigerated, in a resealable container for up to 1 week. If you want to mimic the natural sugars in cow’s milk, add up to 2 tablespoons date syrup, maple syrup or your preferred sweetener.

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DAIRY-FREE CASHEW MILK

dairy-freE ≈ Sugar-Free

Makes 4 CUPS
Prep Time 5 minutes

INGREDIENTS
1 cup raw cashews, soaked for at least 4 hours or overnight, rinsed and drained
3 cups water
Pinch salt, preferably flake sea salt, Celtic salt or Himalayan pink salt (optional)

DIRECTIONS
Add the cashews, water and salt, if using, to a high-speed blender and process on high speed until smooth, about 1 minute. Pour through a sieve.