An easy and fast homemade cashew milk! Only 3 ingredients and 5 minutes is all it takes to make the best vegan homemade cashew milk.
- 1 cup whole raw cashews or cashew pieces (make sure they are unsalted and unroasted)
- 3 cups water
- Pinch of fine grain sea salt
- Combine all ingredients in a high powdered blender and blend until smooth and combined. Transfer and strain through cheesecloth or a nut milk bag, squeezing until only pulp remains. Transfer to a jar or bottle and keep refrigerated for up to a week.
Keywords: homemade cashew milk, how to make cashew milk, unsweetened cashew milk