Cashew milk is creamy and good and very easy to make.  I don’t find it has the aftertaste of some of the other plant-based milks, like soy. Because soaking the cashews makes them very soft, you shouldn’t need to strain the mixture after blending, but straining is no big deal if you find it necessary. Read on!

If your blender doesn’t break down the cashews enough and you need to strain the mixture, strain it through a fine mesh strainer.  Or, we like this nut milk bag. 

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