Cashew Milk

Prep: 5 minutes

Serves:Makes 2 cups

I have been making this for about 28 years now and it is still the best flavor for rich sauces and french toast. Make sure you use raw cashews, not roasted ones, and make sure you blend this thoroughly and then strain it to remove any pieces that did not get blended.


  • 1/2 cup raw cashews
  • 2 cups water


Place the cashews in a blender jar with 1 cup of the water. Process until very smooth. Add the remaining water and blend until no large pieces remain. This may take a minute or two. Strain after processing to remove any remaining pieces. Refrigerate until ready to use.