So there are many things that I make at home that I’ve not posted on here. I make canned salsa, sauerkraut, coconut milk, fermented vegetables, pickles and many other things…

When I talk about things that I’ve made, my friends and co-workers always ask me if it is or when it will be on my site. They don’t like me saying that I wasn’t planning on posting ‘that’. So I am going to be adding some of these recipes that I’ve been making for years. That way everyone can enjoy them!

As for cashew milk… I used to buy different alternative milks- almond, coconut, cashew. Once I looked at the ingredient label. It was full of many things that I couldn’t pronounce. Then I started experimenting with my own nut milks. I didn’t really enjoy the almond milk, although I didn’t enjoy the store bought that much either. I loved the coconut milk. Yes I will post it soon… I do still but the canned high fat coconut milk for ice creams.

When I started making cashew milk, I was in love! It After playing with the consistency and finding what I enjoyed the best, I was hooked. I no longer buy my milks, I simply make it.

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

1 c. raw cashews (preferably organic) (soaked for at least four hours)

4 c. filtered water

1 Tbsp. maple syrup (optional)

Drain cashews. Put into high powered blender. Add 3 cups of water. Blend on high for 2-3 minutes. If you have a Vitamix your won’t need to strain it. If your blender is not as powerful, then just strain out the little bits.

Store in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays