Cashew Mylk Recipe (with Video)

Soaking the Cashews
1. In a large bowl, soak cashews in filtered water.
2. Rest refrigerated overnight.
Preparing the Cashew Milk
1. The following day, take the cashews, drain them, and rinse them.
2. Place the cashews inside the blender cup and add the filtered water.
3. Blend at low speed for 1 minute.
4. Then increase the speed and blend for 1 more minute until frothy.
Straining and Storing the Cashew Milk
1. Strain using a nut bag, VERY fine mesh strainer, or cheese cloth onto a clean bowl.
2. Discard the pulp (or save for another recipe) and place cashew milk inside a clean, preferably sterile, container.
3. Refrigerate and consume within 3-5 days.
4. Enjoy!