Cashew milk is my favorite nut milk and its one of the easiest to make on your own, plus it does not require any straining which can be a hassle. Cashew milk is really rich and creamy and can be used as a base for cereal, morning lattes, cooking and baking needs, and so much more. Almost all my recipes include this cashew milk, and the great thing about it is you can have fun with it, adding in caramel or hazelnut syrups to add flavor, you can do whatever you want!
1 Cup Raw Cashews, 4 cups water, 1 tsp Vanilla Extract, 2 tbs Maple Syrup or Agave, and 1 tsp Cinnamon powder
To get the cashews tender, place them in a bowl or large cup and cover the cashews with water, soak 4-6 hours. I often leave my cashews in the fridge to soak overnight. If you don't have time to soak them for an extended period of time, you can put them in a pot, cover with water and boil them for about 10 minutes. Both strategies get the job done, but if you have the time I do find that soaking rather then boiling the cashews gives a richter more fluffy Cashew Milk.
Once soaked, you then drain and rinse the cashews.
Then add the cashews to your blender with 1 cup of fresh water.
Blend until you are sure that there is no lumps, once your sure its lump free you can add the remaining 3 cups of water, vanilla, sweetener, cinnamon, and then blend again.
Store the Cashew Milk in an air tight container, the milk should keep for about a week if you don't finish it all in the first day!
Try not to drink it all at once!!