Cashew Milk

Ingredients

• 310g (2 cups) raw cashews
• 1L chilled filtered water

Method

1. Place cashews in a large glass or ceramic bowl. Cover with cold water and seal with plastic food wrap. Place into the fridge for 8 hours, or overnight, to soak.
2. Drain cashews and rinse with cold water. Place cashews and filtered water into blender jug and secure lid.
3. MILL 2 minutes.
4. Place a nut milk bag (or line a sieve with a large piece of muslin) over a large clean jug and pour nut mixture into bag. Close bag and squeeze the pulp in the bag to extract as much milk as you can. Remove bag and discard pulp.
5. Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days.

Tip: sweeten the cashew milk to taste with agave syrup or honey. To make cashew cream, only add 500mls chilled filtered water. Nut milk bags can be bought from health food stores. Muslin can be bought from fabric or kitchen supply stores.