One of the best tasting items on the juice fast I recently did was the cashew milk! I would put it in a martini glass at the end of the night and savor it slowly. The cashews make for a perfect creamy milk alternative. Cashew Milk + Sunbutter and Jelly sandwich = smiling happy face
Continue Here for Picture Tutorial:
1) Soak 2 cups cashews overnight or at least 4 hours. Drain and rinse well. Add Cashews to blender or Ninja. Fill with water up to top measurement on blender cup. Add 2 tbsp maple syrup, 1 tsp vanilla and 1/4 tsp salt. Blend for 2 minutes.
Strain cashew mixture over a fine mesh strainer. Make sure to drain it into another bowl to catch the milk.
Rinse out blender well. Strain milk back into blender through a nut milk bag or a double thick layer of cheesecloth to get any fine cashew pieces out of the milk.
Place milk into an airtight container and refrigerate. Will last up to 5 days if it has not been devoured before then