Ever since I found out that I am lactose intolerant, I have had been experimenting with homemade milks.
This is by far the easiest recipe and yes, its still raw!
No straining, heating and not time consuming.
Cashew milk is thick and creamy and can be used just like you would any other milk.
It's a little nutty and buttery and goes perfect with a bowl of cereal or with a chai cup of tea. I just wouldn't recommend it in your coffee.
The only real difference with cashew milk is that is tastes like - well - cashews!
1 c raw cashew nuts
agave syrup (optional)
himalayan rock salt (optional)
Soak the cashews in a approx 2 cups of water for 6-8 hours (or overnight).
Drain and rinse.
Combine nuts with 3 1/2 cups fresh water in a blender.
Whizz it up until smooth (30 sec - 1 min).
Taste test - if you want to add the salt (a pinch) and agave (a tblsp) for more flavour - do it while blending.
Store in refrigerator and will keep for up to a week (if it lasts that long).