*All pictures taken by me :). I got inspired to make this  Cashew Milk recipe from scratch after coming across a bottle of Cashew Milk made by a company called Blue Print . Although this company provides a variety of juices for cleansing, you are also able to drink it as a supplement to your current diet. Now I don’t know much about their juice cleanse but I decided it would be great to add it to my current diet!  This recipe is  yummy delicious! It’s a great replacement for individuals who are unable to drink milk, and want an alternative to soy or other milk options. Cashew Milk has many benefits. It’s dairy and gluten free. It’s loaded with B vitamins including niacin, thiamin, riboflavin, and B6. It’s also an excellent source of protein, copper, magnesium, and zinc!

*Check out how I whipped up my Cashew Milk  in the pictures below:

Cashew Milk Ingredients
Yields 3 to 3 1/2 cups
1 cup raw cashews
3 cups water
1 to 2 tablespoons agave (or honey)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Small pinch of sea salt

Kitchen Tools:

Fine mesh strainer (from Bed Bath & Beyond)
Cheese cloth (from Bed Bath & Beyond)
Food processor or Vitamix ( I used my Cuisinart food processor)

Place the cashews in a bowl and fill with water to cover.  Let soak for 8 hours, or overnight.  Do not leave for longer than 12 hours or the cashews may start to ferment.

Drain the cashews and place in the bowl of a food processor*.  Add the 3 cups of water, the agave, vanilla, cinnamon, and salt.  Pulse a couple times and then let the processor run for at least five minutes.  The mixture will appear creamy and white and there will be no large pieces of cashew left when it is finished.

Set a fine mesh strainers lined with a layer of cheesecloth over a bowl and strain the cashew milk.  Once all the liquid has drained into the bowl, lift the cheesecloth out of the strainer with the solids, and press and squeeze the cashew pulp until it won’t give up any more liquid.

Serve chilled.  Store in a sealed container in the refrigerator.

*If you have a high-powered blender, like a Vitamix, feel free to use that instead.  You may not even need to strain the milk, but check the texture after blending to be sure.