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.

This creamy, nutty, cashew milk has only TWO ingredients. You heard us right... TWO INGREDIENTS! You can have cashew milk whenever you want as long as you have AG Raw Cashews in your pantry.

Gather your supplies, have a jar or container ready, and you will be able to make some homemade cashew milk. Wait, how do you milk a nut? Read below to find out.

Cashew Milk

Ingredients

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

Directions

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

Prep Time: 2 hours

Dairy-Free, Gluten-Free, Vegan, Paleo

Servings: 4-6