1/2/2017 0 Comments Cashew MilkMakes 2 cups 1 cup fresh, raw cashews Pinch of salt 3-4 cups filtered water Soak cashews in just enough water to cover. Add salt. Soak for 2 hours or overnight. Discard soaking water, add 3 to 4 cups fresh water in a blender or food processor. Add cashews. Blend on high for 60 seconds. If you are going to use it as a base for a smoothie, there’s no need to strain. If you want to use it for coffee, cereal, or just to drink, run it through a mesh strainer or nut milk bag a few times until no pulp remains. Pour cashew milk into a glass container and refrigerate. It will last up to 3 days.
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