DIY Homemade Cashew Milk

I have recently begun making my own cashew milk as it is super easy and also less expensive than buying it.  I like to use the cashew milk in smoothies, hot chocolate and in creamy soups etc.  An important step in making cashew milk is soaking the nuts.  By soaking any seeds or nuts, it:

• helps  neutralize enzyme inhibitors
• encourages the growth of healthy gut bacteria such as lactobacilli
• increases strength of certain vitamins (ex. vitamin B)

Ingredients

• 1 cup raw cashews
• filtered water
• teaspoon sea salt

Directions 1. Place cashews and salt in a bowl or jar and cover with water plus at least 1 inch extra. 2. Soak for 6 hours or over night but no longer. 3. Strain cashews and rinse as they have release enzyme inhibitors into the water. 4. Add to a powerful blender.   5. Add 2-3 cups of water depending on desired thickness.  I usually use 2.5 cups. 6. Blend on high for 1 minute.   7. Store in a glass container in the fridge.