A delicious dairy alternative and a good source magnesium, cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! The following recipe yields 5 cups.
1 cup // raw cashews
2-4 cups // water
1 tsp or so // maple syrup or raw honey to taste
1/2 to 1 tsp // vanilla extract
A few grains // sea salt
Pinch of // cinnamon (optional)
Tiny point of knife // turmeric (colour)
Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain and rinse until the water runs clear.
Add the cashews and two cups water to a blender. Blend until smooth (may take up to 2 minutes)
Add more water until you get the consistency you want - milky or creamy. Add flavourings.
Taste for flavour and adjust according to preference
Store the milk in a lidded glass container in the refrigerator. It should keep for 3 to 4 days.
Note: This recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.