A Jerry James Stone Recipe
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Ingredients
- 1 cup raw cashews
- 4 cup water, divided
- 1 tbsp honey (optional)
- 2 tsp vanilla extract (optional)
- Pinch of sea salt
Instructions
- The cashews must be softened. This is best done by soaking them in water overnight in the refrigerator. You can also boil them for about 10 minutes.
- Drain the cashews and rinse them thoroughly, until the water runs clear.
- Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.
- Blend in 2 more cups of water, the honey (or your sweetener of choice), vanilla extract (if you want to add flavor), and a pinch of sea salt. Most blenders will not fully breakdown the cashews. Simply strain the milk through a sieve, reserving the liquid.
- Store the milk in a covered container in the refrigerator. It will last up to 4 days. It’s common for homemade cashew milk to separate. Just give it a good shake before using it.
- You can freeze it to extend the life, but it might get a weird texture, which can easily be fixed by running it in the blender again.
