This is super simple...check it out! Creamy and mild, this plant-based milk is one of the closest in taste and texture to cows’ milk. It’s excellent in coffee or over cereal, and adds moisture and richness to baked goods. This recipe makes about three cups.
Ingredients: 1 cup of raw cashews
Place cashews in a bowl and cover by several inches with water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse cashews.
Combine cashews and 3 cups fresh water in a blender and blend until very smooth. Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. Refrigerate cashew milk in an airtight container for up to 3 days and stir well before each use.
Nutritional Info: Per Serving: Serving size: 1 cup, 5 calories (5 from fat).
Recipe courtesy of our Positive Power Partner: