This is so much easier to make that almond milk: no nut milk bag or special strainer required! Use in dairy-free coconut ice cream or with Addictive Paleo Granola.
Yield 2 cups
1/2 cup of cashews
1 cup of water (for soaking)
2 cups of water (for blending)
Soak the cashews in a cup of water overnight or for at least 12 hours.
Once the cashews are nice and soft, strain them and put them in a blender with 2 cups of water. DO NOT reuse the soaking water! Blend until no nut particles remain and the mixture takes on the appearance and consistency of milk, about 4 to 5 minutes.
You can also use almonds or even hazelnuts instead of the cashews, but you’ll have to press the milk through a strainer or cheesecloth before you use it. With cashew milk, there’s no need! It’s ready to go as soon as it’s blended.