Did you know you can milk a cashew?!  😉

Cashew milk is a great alternative to almond milk.  Personally, I feel like almond milk has a consistency closer to 2% milk where cashew milk is closer to whole milk.  I enjoy how easy it is to make and how you only need to soak your cashews for 4 hours where almonds need to soak overnight.  When making cashew milk, most people choose not to strain it but I like to.  And the left over cashew meat looks like a paste and can be turned into “cheese” or a filling for various recipes.  Here is how you make it!

Ingredients:

1 cup raw cashews (soak ahead for 4 hours)

2 cups water

Instructions:

Using a high powered blender, blend your cashews and 2 cups water until the cashews are pulverized (about 30 seconds to 1 minute).

Pour the cashew mixture through an almond milk bag into a bowl.  The cashew leftovers/pulp is very thick so you will have to be patient when you strain it–almond milk strains much quicker and easier.  Squeezing little by little you will get all the liquid out and end up with some great tasting milk!

This makes about 2 cups cashew milk (you can make a thinner cashew milk, closer to 2 % milk, by using 4 cups of water to 1 cup of cashews).  Store in the refrigerator for 3-5 days.

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