Cashew Milk

1.5 C raw cashews

4 C water

½ tsp vanilla extract

pinch of sea salt

Soak the cashews in the water overnight or for 12 hours. Drain, rinse, and drain again then add cashews to the jug of a blender. Add 1.5 C of fresh water. Do not recycle the soaking water, the milk will taste bitter.

Blend the almonds and 1.5 C of fresh water until it becomes a fairly smooth paste. You may need to add a bit more water so that it will move freely through the blender blades. Add a small pinch of salt (I like pink Himalayan salt, but sea salt will do), and vanilla. Add remaining water, whatever is left of the 4 C total. Whizz on high for a couple of minutes.

Pour into a fine sieve lined with cheese cloth or into a nut bag to strain out the solids. Will keep in the fridge 5 or 6 days, but will separate so you will need to stir or shake before using. Also freezes well.