Cashew milk is the closest to having regular cow's milk as far as texture goes. It is great for soups, smoothies and as a cream substitute for your coffee. I like cashew milk as a treat once a month and in small amounts. As healthy as they can be, cashews do contain 25 different strains of fungi, which means they can be high in bacteria, yeast, fungus and mold, which can produce mycotoxins that harm the body.
1 cup raw cashews soaked overnight or at least 2 hours in filtered water
4 cups filtered water
Pinch of sea salt
1 teaspoon organic vanilla extract
Place the cashews in a closed glass jar and soak in the fridge.
Drain cashews and discard the soaking liquid (do not use this to make the milk). Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
In a blender add the soaked cashews, filtered water, sea salt, vanilla and blend for about a minute or until smooth and silky.
Make sure to store in the fridge.