- 1 1/2 cups raw cashews
- 3 cups of water for soaking
- 2 cinnamon sticks ground to a powder or 1 1/2 teaspoons ground cinnamon
- 3 cups filtered water
- 2 tablespoons agave
Place raw cashews in a clean bowl and top with 3 cups of water. Cover with plastic wrap and let sit overnight, or for 8 to 12 hours. Once soaked, place the cashews in a fine mesh strainer and run the softened cashews under cool water until clean and the water runs clear. Set aside.
In a spice blender (mine is a clean coffee grinder), grind cinnamon sticks, one at a time, to a fine powder. Place in a small bowl and set aside. If you don’t have a spice grinder, measure 1 1/2 teaspoons ground cinnamon into a small bowl and set aside.
Combine cinnamon, cashews, filtered water, and agave in the bowl of a blender. Cover tightly and blend on low speed, increasing to high speed, until smooth.
Place a fine mesh strainer over a large bowl. Pour half of the cashew mixture into the fine mesh strainer. With a spatula, work the liquid through the strainer. The harder you press the cashew mixture, the more liquid you’ll release, and the more cashew bits you’ll get in your milk. I happen to like this milk to be thick and slightly chunky. Continue to strain the milk until all of the liquid has passed through the strainer. Place cashew meat mixture in a bowl and set aside.
If you’d like a smoother milk, feel free to pass it through the strainer once more.
Store in an airtight container (I used an old one-quart milk jar) and place in the fridge. Shake well before enjoying.
Milk lasts, in the refrigerator, for up to 4 days.
Inspired by this recipe.
