When you mix cashews with water, you get a light and not heavy liquid with a mild nutty taste and a delicate sweetness. Cashew milk has twice the amount of calcium in cow's milk and has a low fat content.
- 1 cup raw cashew
- 4 cups filtered water
- 2 tbsp maple syrup optional
- 1 tsp cinammon powder optional
Soak the cashews in water overnight in the refrigerator. Rinse well. The next day wash again.
In a blender, mix the cashew with the filtered water and the rest of the ingredients for 40 -60 seconds.
Prepare a deep bowl in advance and place the cloth bag on it. Pour the mixture into the bag and start "milking" until all the liquid comes out.
Pour the milk into an air tight bottle and keep in the refrigerator for up to 5 days.