This is so easy, you won’t believe it! Get yourself some organic raw cashews (do not use roasted or flavored nuts- this won’t work the same in a processed state). Get your cashews locally if possible, but if you’re like me that’s not an option. I buy raw cashews in bulk and store them in the fridge for freshness between batches. Cashew milk is the easiest nut milk I’ve ever made, and it’s MUCH easier than going to the store to pick some up!
Play with this recipe to determine how thick and creamy or light you like your milk by experimenting with the cashew:water ratio to determine what works best for you. Once you get the hang of it, you can also spruce it up with salt, cinnamon, dates, maple syrup, etc, but I like mine with just filtered water and organic raw cashews which I blend into my morning smoothie.
First, soak your raw cashews in water for a few hours before you want to make the milk to saturate them (I usually soak mine overnight, but they don’t need that long), and when you’re ready to make your cashew milk, drain the water the nuts were soaking in (you want to rid of the enzyme inhibitors that make them hard to digest), and add the cashews with a small amount of filtered water to a high speed blender (I use a Vitamix) and the cashews will blend smoothly into the water without any need for a nut milk bag, draining, filtering, or leftover pulp.
Once your cashews are fully blended (usually takes about 45 secs on high speed), add more water to the blender to create your favorite thickness of cashew milk and you’re done!
I typically use 3/4 cup cashews to a liter of water, leaving me with a fairly diluted blend- about 600 total calories for the whole batch (lasting 2-3 days), which I blend into my morning smoothies.
I’ll be experimenting with pistachio milk soon – so stay tuned. Although it may not be as easy as cashew milk, it will be a delicacy worth working for!