An hour later he returned home, soaking wet and ready to convert cashews to milk. He let me snap a few pictures of his process and I'm so glad that I did because it was such an easy process and the milk is amazing. I honestly don't want to buy milk ever again - I just want to make various nut milks. We've been using it in coffee, smoothies, cereal, oatmeal... in just about everything.
My one concern was that raw nuts are expensive, but the ratio of water to nuts is about 1:3 so you don't have to use as many as you would think. It is usually cheaper to buy almond milk or coconut milk (our typical milk options), but with this recipe you control the ingredients and you will have nut pulp leftover at the end that can be used in another recipe. To me that's a big win.
1 cup raw cashews (can substitute any raw nut)
3 cups water
2 tbsp raw agave (or other raw sweetener)
1 tsp vanilla
1 dash salt
- Soak the cashews for 6-8 hours, changing the water out every 2-3 hours.
- Drain the cashews and add the remainder of the ingredients to your food processor (we used a Ninja). Blend until everything is mixed well and as smooth as possible.
- Take your cheesecloth and drape it over a mason jar, then pour the liquid through it. When we did it, we had to pour it in 1/2 cup increments because it doesn't easily pour through the cloth. To get the most milk out of it, Serial would pour the 1/2 cup into the cheesecloth and then squeeze as much liquid out of it as possible. Then he would take the remaining pulp out of the cheesecloth and set it aside. He repeated this until he had filtered all of the milk through the cloth.
- Once we were done, we stored the milk in an airtight container in the fridge. Mason jars work really well for this. We haven't decided what to do with the cashew pulp yet, but we're thinking about making a raw pesto sauce or adding it to our smoothies.