Instructions

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.

Cashews are the cows of the vegan world and guess what? You can easily make this lactose free milk at home with just just two ingredients: cashews and water. Yup thats right!

Cashew Milk is a great alternative for those who have a lactose intolerance. It is also cholesterol and saturated fat free!

Ready for this refreshing creamy yet nutty recipe?

Here you go!

Creamy Cashew Milk

Ingredients:

• 1 cup Anthony’s Raw Whole Cashews
• 1 cup filtered water for soaking cashews
• 3.5 cups filtered water

Directions:

1. Soak the cashews in 1 cup of filtered water for at least 2 hours or overnight.
2. Drain and rinse the cashews and then add them to a blender.
3. Add 3.5 cups of filtered water to the blender.
4. Blend the cashews and water for 2-3 minutes.
5. Pour milk into a glass jug and store in the refrigerator!

Optional - For extra smoothness:

1. Use a cheese cloth bag to strain the cashew milk.

The cashew milk will last 3-5 days in the refrigerator.

Prep Time: 2 hours

Dairy-Free, Gluten-Free, Vegan, Paleo

Servings: 4-6