1 cup raw cashews
4 cups filtered water
Optional sweeteners or flavorings (e.g., dates, honey, cinnamon)
Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. This step helps soften the cashews for easier blending.
Drain and rinse the soaked cashews thoroughly under cool running water.
Add the soaked cashews to a blender along with 4 cups of fresh filtered water. Blend on high speed for about 2-3 minutes or until the mixture becomes smooth and creamy.
Place a nut milk bag, cheesecloth, or fine-mesh sieve over a bowl or large pitcher. Pour the cashew mixture into the bag or sieve and gently squeeze or press to strain the milk, separating it from the pulp.
If desired, add sweeteners or flavorings to enhance the taste. You can use a couple of pitted dates, a drizzle of honey, or a pinch of cinnamon. Blend briefly to combine the flavors.
Transfer the cashew milk to a sealable container or bottle and refrigerate. It will stay fresh for about 3-4 days. Remember to give it a good shake or stir before using, as separation is normal.
Enjoy your homemade oat milk and cashew milk! They are delicious dairy-free alternatives that can be enjoyed in various recipes or simply as refreshing drinks.