Homemade Cashew Milk

Homemade Cashew Milk

- 1 cup unroasted, unsalted cashews - 4 cups water + more for soaking the cashews - 1 teaspoon maple syrup

Step 1: Place the cashews in a medium-sized bowl and cover them completely with water. Leave them in the fridge overnight.

Step 2: The next morning, rinse the soaked cashews until the water runs clear. Step 3: Add the soaked and drained cashews, water, and maple syrup to a blender or food processor.

Step 4: Blend on high for 1-2 minutes until the cashews are blended into the water and the mixture is creamy.

Step 5: If you’d like smoother cashew milk, you can strain the mixture through a cheesecloth before serving. Serve and enjoy!

Hi, I'm Abbey!

The Butter Half is my food blog where you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish.