1 minute reading time (136 words)

Cashew Milk

Serves: 4 cups


  • ​1/2 - 1 CUP whole cashews (unroasted, unsalted)
  • 4 - 6 CUPS filtered water
  • 1/4 TSP salt
  • 1-2 TBSP honey (optional)
  • 1/2 TSP vanilla


  1. Cover the cashews with warm filtered water (about 2 cups) and let stand 6 hours.
  2. Drain and rinse cashews well.
  3. Boil 2 cups of the filtered water and put in blender.  Add cashews and let stand 30 minutes.
  4. Add remaining ingredients and blend thoroughly until smooth (2-3 minutes).
  5. Strain through fine mesh large square cheesecloth.
    - Place cheesecloth inside large mixing bowl with cloth edges draped generously outside the edges of the bowl.
    - Pour in the milk.
    - Lift 4 corners and sides of the cheesecloth.
    - Twist the cloth above the milk.
    - Press milk thoroughly out of the cloth with your hands until only a very dry pulp remains.
    - Pour into a jar and refrigerate (keeps well for about a week).



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Saturday, 09 December 2023

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