Cashew Milk

4-6

YIELD

2 hours

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

1 c. Anthony’s Goods Raw Cashews
8 oz filtered water for soaking cashews
28 oz filtered water

Instructions

Soak the cashews in 8 oz. of filtered water for at least 2 hours or overnight.
Drain and rinse the cashews and then add the cashews to a blender.
Add 28 oz of filtered water to the blender.
Blend the cashews and water for 1-2 minutes.
Using a cheese cloth bag, strain the cashew milk.
Add the strained cashew milk to a glass jug.
Store the cashew milk in the refrigerator.
The cashew milk will last 3-5 days in the refrigerator.

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

View All