Homemade Cashew Milk

Discard soaking water and rinse cashews thoroughly until water runs clear.

Place cashews, fresh water, agave and salt in a Vitamix or other high-powered blender.

Process on high speed for 20-30 seconds.

Store in a glass mason jar in the refrigerator.

Notes: 1.

This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water.

For half-and-half (great for coffee and tea), use only 2 cups water in the above recipe.

2.

Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight.

Often a layer of cream forms on top of the milk, but dont be thrown, underneath is pure, delicious white stuff.