How to Make Cashew Milk: Homemade Cashew Milk Recipe

• 1 cup whole raw cashews
• ¼ teaspoon sea salt, plus more to taste
• 2 teaspoons maple syrup or agave, plus more to taste (optional)

1. 1

   Place the cashews in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak cashews at least 8 hours and up to 12 hours.

2. 2

   Drain off the soaking water, which contains phytic acid, and rinse the cashews in a fine-mesh strainer under cold running water.

3. 3

   In a high-speed blender or food processor, combine drained, soaked cashews with 2 cups of water, salt, and maple syrup (if using). Blend on high speed until cashews are finely ground and water is opaque.

4. 4

   Strain the cashew milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag and massage as much of the cashew milk out as you can.

5. 5

   Refrigerate until cold, at least 1 hour. Taste and adjust seasoning. Homemade cashew milk will keep, refrigerated, 2–4 days. Shake before serving.

6. 6

   Use leftover cashew pulp in smoothies, granola, or muffins. (You can also dry out the leftover pulp to make cashew meal, a gluten-free flour substitute.)

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