1 cup of raw cashews, soaked for at least 4 hours, or overnight, then drained and rinsed with water
4 cups of water
- Blend all ingredients in a blender until creamy and smooth.
- Strain using a nut milk bag.
- Store the cashew milk in the fridge for up to 3 days.
I prefer to use a nut milk bag instead of a cloth, as it’s easier to clean.
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