How to Make Creamy Cashew Milk (Dairy-Free Milk and Coffee Creamer)
Cashew milk can be used in just about any recipe calling for milk, added to smoothies, poured over your favorite granola, enjoyed in coffee as a creamer, or enjoyed straight from a glass with homemade cookies.
Add the ingredients to the jar of a high-speed blender. Blend the ingredients for 60 seconds, until the cashews are completely blended into the water.
Strain the milk through a nut bag or fine mesh sieve (you don't have to use a nut bag since the cashew milk leaves behind very little pulp). If you're using a nut bag, slowly squeeze the bag like you're milking a cow. If you're using a fine mesh sieve, press the pulp down with the back of a wooden spoon to squeeze out the milk. Discard the leftover pulp.
Place the milk in a bottle with a tight-fitting seal for 7 days (I've gone as long as 10 days). Gently shake the bottle before use.