Cashew Milk
By Mary McDougall
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.
Serves: Makes 2 cups
Prep Time: 5 min
Cook Time: 0 min
Ingredients
Directions
1 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.
Note: The thickness of the cashew milk can be adjusted by adding less or more cashews.
