Homemade cashew milk is super easy to make, and can be used for your dairy-free needs.
- 1 cup organic cashews, soaked for 10–30 minutes in filtered water, rinsed well and drained
- 4 cups filtered water
- Combine the cashews and water in a high-speed blender. Process for about 45 seconds or until completely blended.
- Store the milk in an air-tight container for up to 5 days in the refrigerator.
Add the seeds of 1 vanilla bean or 1/2 teaspoon of vanilla extract to make a creamy vanilla version!