Cashew milk


1 cup Organic raw cashews
4 cups filtered water (divided)
1 teaspoons vanilla extract (optional)

  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  2. Blend in 2 cups more water*, vanilla extract, and cinnamon (optional). If your blender can't totally break down the cashews, you can strain the milk through a fine mesh strainer or cheese cloth. If you are just using on cereal or baking then you don't need to bother. Store the milk in a sealed glass container in the refrigerator. It should keep for 3 to 4 days.

Yields about 4 cups cashew milk.
*The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.