Ingredients:

  • ½ cup cashews
  • 2 cups water, plus more for soaking
  • 1 tbsp maple syrup OR 1 medjool date (pit removed)
  • ½ tsp vanilla extract
  • Small pinch of salt

Directions:

  1. Soak cashews overnight, or at least 8 hours, in water (cover nuts by 2″ of water). Drain and rinse cashews.
  2. Place nuts in a blender with 2 cups of cold water, vanilla extract, maple syrup (or date), and small pinch of salt and blend on high until liquid and has a consistency of milk.
  3. Place a nut milk bag or a fine mesh sieve lined with cheesecloth over a jug or a bowl, and slowly pour the milk through. Save for another purpose or discard pulp left in cheesecloth.
  4. Will keep chilled for 3-5 days. Shake well before use.