Cashew Milk

1. Soak the Cashews
   Soak 130 g (1 cup) raw cashews in cold water overnight or in hot water for 20–30 minutes. Drain and rinse.
2. Blend
   Add soaked cashews, 960 ml (4 cups) water, 1–2 tbsp maple syrup or 1–2 dates, and 2 tsp vanilla extract to a high-speed blender. Blend on high for 60–90 seconds until completely smooth.
3. Strain
   Pour through a nut milk bag or double-layered cheesecloth into a large bowl. Squeeze firmly to extract all liquid.
4. Store
   Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.

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.