Cherry Cashew Milk
Note: soaking the cashew overnight serves two purposes. First it softens them, making it easier to blend. Secondly, it makes them easier to digest, removing tannins and other protein compounds that makes nuts tough to digest. This is why the soaking water should be discarded, or repurposed (I use it to water the garden).
- 1 cup 200 grams raw cashews
- 1 cup cherries, pitted
- ¼ to ½ teaspoon vanilla extract
- 3 cups filtered water
- Add the cashews to a deep bowl. Add enough water to cover the nuts completely. Let them soak overnight (the bowl can be kept at room temperature).
- The next day, drain the cashews, and discard the water (or toss it in the garden or compost pile). Add them to a blender along with the cherries, vanilla, and water. Blend until smooth.
- Arrange a piece of cheesecloth or very thin kitchen towel over a deep bowl. Pour the cashew milk through, squeezing the cloth to drain as much milk as possible from the solids.
- You can spread the solids out on a tray, and bake in a 250F until dry to use as a nut flour, if you like. I usually add mine to the compost pile.
- Transfer the milk to a container, cover, and refrigerate. Use within 5 days.