Creamy, delicious dairy-free milk you can make at home? YES! That's the magic of cashew milk! Super easy to make with just a couple of ingredients.
Place the cashews and 1/4 cup of water into the bowl of a food processor or blender.
Blend the mixture to a smooth paste. This may take a few minutes. Stop the machine to scrape down the sides of the bowl occasionally, and add a splash more water if you need it to get the mixture moving.
Add the remaining water and blend again until smooth.
Optional step: if your milk has a lot of cashew particles in it, you may strain it. Place a nut milk bag over a large container, such as a pitcher or bowl. Pour the milk into the bag and strain it, squeezing the bag with your hands to extract as much milk as possible.
Serve immediately or chill in a sealed container for up to 5 days.
Nutrition information assumes the milk has not been strained. The calorie and other nutrient levels will be a bit lower if you strain yours.