Megan Ulrich showed me how to make cashew milk when we featured her book, Glo; Recipes for Inner Radiance, in the Edible Bozeman Spring 2022 issue. Added bonus over almond milk—no straining required!
Cashew Milk
makes 6 cups; recipe adapted from Megan Ulrichs
Ingredients
- 1½ cups raw cashews
- 4½ cups water
- 1 pinch sea salt
- 1 or 2 medjool dates, pits removed (alternatively, use a couple teaspoons sweetener of choice like honey, agave, or maple syrup)
Instructions
-
Soak cashews in water with a pinch of sea salt for 30 minutes. When ready, pour into a blender with desired sweeteners (optional). Blend on high until creamy, about 30 seconds.
-
Transfer to glass jars and refrigerate for up to 5 days.
