1 cup raw organic cashew pieces (soaked in water for approximately 6 hours, then drained)
6 cups filtered water
2 tsp liquid sunflower lecithin (optional—keeps milk from separating in fridge, makes it creamier, and has additional health benefits) (NOTE: the line in this photo is due to foam from a freshly poured batch, not separation of the nutmilk and water)
I am completely in love with this recipe, because it does not require any nut milk bags or straining of pulp!
The cashews just seem to disappear into the milk. Zero hassle! Effortless clean-up!
Just toss all of the ingredients into a high-speed blender, blend well, and store in an airtight container in the fridge. I love the one pictured above, which is hermetically sealed and is the perfect size for one batch of cashew milk—and no, I’m not affiliated in any way.
If you prefer a sweeter milk, you could add a bit of maple syrup or toss in some dates or use another sweetener of choice. You could also add a Tbsp or two of vanilla extract if you want. But my family loves it with just the three ingredients mentioned above.