Cashew Milk

Ingredients

• ●130 g (1 cup) raw cashews
• ●950 ml (4 cups) water
• ●1 Tbsp maple syrup (optional)
• ●½ tsp vanilla extract (optional)
• ●Pinch of fine sea salt

Method

1. Soak cashews in boiling water for at least 2 hours (or room-temperature water overnight). Drain and rinse.
2. Blend the soaked cashews with fresh water on high for 2 minutes until completely smooth.
3. Taste — cashew milk is smooth enough that straining is optional. If you want it silkier, strain through cheesecloth.
4. Add sweetener, vanilla, and salt if desired.
5. *Storage:** Refrigerator for 4-5 days.