Cashew Milk
1 cup Whole Raw Cashews
soaked in water for 1 hour, drained
1/2 tsp vanilla
1 pinch sea salt
stevia extract
to taste (about 5 drops)
2 tsp coconut oil
This is the easiest recipe to start with for home-made nondairy milks. Cashews are a softer nut so they require less soaking time to soften and no straining is needed!
Place all ingredients in blender and add water to the 4 cup line on your blender pitcher. Gradually increase the speed to high.
Let 'er rip on high speed for several minutes, until the friction of the blender makes the mixture warm. You can feel this by placing your palms on the side of the blender pitcher.
That's all! Enjoy! (see...wasn't that easy?)