CAAASHEW!!! Bless you for being better than milk!

Ingredients

1 cup cashews
2 cups filtered water
2.6 liters filtered water
Soyabella

     Directions Below

 

 

 

 

 

 

 

Step ONE:

1 cup cashews
2 cups filtered water

Soak cashews in 2 cups filtered water for 8-12 hours. Drain, equally divide and place into milk screens (there's one for milk and one for rice- I use them both). Fill  Soyabella to 1.3 Liter line with filtered water. Twist milk screen on blade/lid and attach to water chamber. Plug in and hit mill 5 times. Take lid off and pour contents into 1 quart mason jars. Repeat. Makes appoximately 2.5 quarts. Lasts 5-7 days. It'll go sour if no longer good. 

Tips:

I place the lid/milk screen in a 4 cup glass measuring cup. I then untwist the milk screen and pour contents into the measuring cup. How long you soaked your cashews will determine how many nuts you have left in the screen. I don't mind having a few chuncks of nuts in my milk, so I add it to the mason jar. If you need your milk smooth, I would omit this step. 

Options:

Stir in 1/2 teaspoon vanilla to nut milk prior to pouring in mason jars.

Add 1 date to milk. Pour milk in blender, add date, and mix well.