Creamy Cashew Milk
1 cup Anthony’s Raw Whole Cashews 1 cup filtered water for soaking cashews 3.5 cups filtered water
Soak the cashews in 1 cup of filtered water for at least 2 hours or overnight. Drain and rinse the cashews and then add them to a blender. Add 3.5 cups of filtered water to the blender. Blend the cashews and water for 2-3 minutes. Pour milk into a glass jug and store in the refrigerator! Optional - For extra smoothness: Use a cheese cloth bag to strain the cashew milk. The cashew milk will last 3-5 days in the refrigerator.