Blend up a creamy and refreshing glass of homemade cashew milk to sip on its own or mix into your favorite coffee, oatmeal, or smoothie.
7 oz. –Yumbutter Superfood Cashew Butter GO
1.5L (6 Cups) Filtered water
1 Tsp honey or maple syrup
1. Blend all the ingredients at high speed until totally smooth. It will be liquid, but a quick taste and you will see it is still rather creamy.
2. Place a sieve over a large bowl and slowly pour the milk through it. Scrape the sieve with a spoon to help the liquid pass through. You should be left with a thick and grainy cashew pulp.
3. Pour the cashew milk into as many jars as you need, depending on their volume, and store in the fridge. It will keep for three days.