1. Soak 1 cup unsalted cashews in water for 8-12 hours. 2. Rinse cashews well, discard the water, then add the nuts to a high speed blender. ⠀⠀⠀⠀⠀⠀⠀⠀ 3. Add 5 cups of water, 2 tbsp of maple syrup for sweetness,1 tsp vanilla extract & a pinch of sea salt. ⠀⠀⠀⠀
4. Blend on high for 2 min. Pour milk through a nut bag (or cheese cloth). squeeze thoroughly to get all the liquid out. ⠀⠀⠀⠀⠀⠀⠀ 5. Refrigerate in an airtight jar and enjoy for up to 5 days.
Things to note:
The milk will separate so shake well before each use.
The longer you bled, the thicker the milk will be.
Use this creamy goodness in your coffee, matcha, cereal, etc!