Last spring and summer I made hazelnut milk at least once a week. This spring and summer I'm making cashew milk. Just whipped up this batch so I could have some with my coffee on this lazy Saturday where I slept in until 9am. Headed to the studio for some weekend work in just a few mins.
xoxo and hope you're off to fun things today!
p.s. here's my Cashew Milk recipe:
You will need:
3.5 cups water
fine mesh bag or cheese cloth
Add 1/2-3/4 cup raw cashews and 1 cup water to your blender.
Blend on high until a thick paste forms.
With your blender lid on, remove the inner cap so you can pour while the blender is running - slowly add 2.5 cups water with the blender running on high.
When everything is sufficiently blended, strain the contents of your blender through a fine mesh bag or a few layers of cheese cloth (I strain into a mixing bowl, which helps keep the mess at bay).
Then pour into a large, quart size mason jar.
Nut milk is perishable so, be sure to refrigerate.