Homemade Cashew MilkBy Chatelaine
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3 to 4 cups
Raw unsalted cashews are key to good homemade cashew milk, says Ashley Wittig, founder of Honey’s, a plant-based ice cream shop in Toronto. For a creamier texture–ideal for sauces or soups—she recommends reducing the water to three cups. Wittig combines cashew and coconut milks to create luscious ice creams that will make you forget all about the dairy-based kind.—Ria Elciario
- 4 cups water
- 1 cup raw unsalted cashews
- 1 tbsp maple syrup , or to taste, optional
- Pinch salt , optional
- If you have a powerful blender (a high-speed one with a few blending options), combine water, cashews, maple syrup and salt, and blend on high until smooth.
- If you have a not-so-powerful blender (a slower-speed one with no blending options), soak cashews in water for at least 2 hrs (or overnight) in the refrigerator. Strain and follow the instructions above.
- Store in an airtight bottle or jar in the refrigerator for up to 3 days.