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Frothy and creamy dairy-free nut milk.
There’s plenty of people that swear by soaking nuts before using them. We don’t disagree, we just don’t always have time. Know that this recipe works just as well without soaking first, but that there’s likely additional nutrition gleaned from pre-soaking (and rinsing).
If you plan to soak: 2 hours in a glass jar covered with something breathable (like cheesecloth, a filtration bag, a kitchen towel) + a little salt should do the trick. Just make sure to rinse when ready to use.
The ratio here is 3 cups filtered water to 1 cup raw cashews. We’re using the 20 oz. Vitamix container, for anything larger, double or triple the recipe.
This is the most basic cashew milk recipe there is. If you’d like to sweeten, add vanilla or dates. If you’d like to flavor, add cinnamon or berries. The sky’s the limit here 🙂