CASHEW MILK

If you soak cashews add a teaspoon of sea salt and only soak whole cashews 3-4 hours. If you soak them longer, they will become bitter.  I used cashew pieces and didn't soak them at all. All you do is put 1 cup of cashew pieces in a blender with 3 cups pure water and turn it on for a minute or two.  Place a nut bag over a measuring cup or wide mouth jar and pour the cashew liquid into it squeezing the bag tightly to get out all the liquid and oil  that you can.  Pour the cashew milk into a blender and add a teaspoon of vanilla extract, a dash of salt and one tablespoon of raw honey. Blend well and pour into a jar to store in your refrigerator.

You can  refrigerate or freeze the cashew pulp to use later.