Cashew Milk

1. Soak the Cashews: If you have time, soak the raw cashews in water for 4-6 hours or overnight. If you're short on time, you can soak them in hot water for about 30 minutes to soften them up.
2. Blend the Cashews: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews and water. Blend on high for about 1-2 minutes until smooth and creamy.
3. Sweeten: Add the maple syrup (or dates for natural sweetness) and vanilla extract to the blender. Blend again until everything is well incorporated.
4. Strain (optional): If you prefer a smoother texture, you can strain the milk through a nut milk bag or cheesecloth, but this is optional since cashew milk tends to be quite creamy and smooth even without straining.
5. Serve: Store the cashew milk in an airtight container in the fridge for up to 4-5 days. Shake before using as it may separate.

Notes:

Cashew milk is one of the easiest plant milks because the cashews blend so smoothly they don’t need straining.

Soak cashews for at least 2 hours for the creamiest result, though it can be made with unsoaked cashews in a pinch.

Storage:

Store refrigerated in a sealed jar for up to 4 days. Shake well before each use.

Swaps:

Cashews can be swapped for macadamia nuts for an even creamier, slightly sweeter milk.