Cashew Milk
You don’t have to make your own nondairy milk, but if you’re trying to be economical with your approach to a
Ingredients
- 1 cup (130 g) raw cashews
- 4 cup (950 ml) water
- 1/8 tsp finely ground Himalayan salt
- 0.3 cup (25 g) unflavored MCT oil powder (optional)
- 1½ teaspoons vanilla extract (optional)
Instructions
- 1
Place the cashews in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge for 12 hours. After 12 hours, strain and rinse the nuts, then place in a blender or food processor along with the 4 cups (950 ml) of fresh water and the salt. Blend or pulse on high for 1 to 2 minutes, until the cashews are completely pulverized. If you used a high-powered blender, skip to Step 4. To strain the milk, set a fine-mesh strainer in or drape a piece of cheesecloth over a bowl that holds at least 48 ounces (1.4 L). Slowly pour the cashew mixture through the strainer or cheesecloth, allowing the milk to drip into the bowl. If you’re using a strainer, press on the pulverized nuts with a spoon to release the excess liquid. If using cheesecloth, pick up the sides of the cloth and wring out the excess liquid. If you do not wish to include the optional add-ins, skip to Step 5. If using the optional add-ins, pour the strained milk back into the blender or food processor, then add the MCT oil powder and/or vanilla and blend or pulse on low for 10 seconds, just until incorporated. Transfer the milk to a 1-quart (950-ml) or larger airtight container.