1 cup raw cashews 2 cups water
Soak the cashews overnight in a bowl with enough water to come 1/2 inch over the top of the nuts.
Drain and rinse. Place the cashews in a blender with 2 cups cold water and blend until smooth.
I prefer my cashew milk thick so I don’t strain it but if you like it thinner you can strain it through cheese cloth. You can also add a little vanilla or 1-2 pitted dates if you want to flavor and sweeten.
Use less liquid to make cashew cream. It is delicious mixed with fruit and drizzled with honey.
If you don’t have time to soak your cashews you can boil them for 20 minutes, drain and cool. Then follow the directions above.