No, seriously. Just look at these ingredients!
1 cup of raw unsalted cashews
4 cups of water
- Soak cashews overnight in water, drain and rinse.
- Add the cashews and 1cup of water to your food processor and blend.
- Gradually add the remaining 3 cups of water and blend for a total of 2 mins.
Moral dilemma? To strain or not to strain?
I personally don’t strain and find that the sediment settles on the bottom and makes for a nice heavy cream for cooking. But for a really clean cashew milk, strain through a few layers of cheesecloth.
Store in the fridge and use within a week.