Cashew milk has a naturally sweet full flavor and good for any dish that needs a non-dairy milk. Cashew milk is great for cream sauces because it reduces evenly and consistently. The water to cashew ratio can be adjusted as
needed for your sauce or condiment. For reduction or thickened sauces, 1/2 cup cashews to 5 cups water works well. Higher ratio like 1/2 cup cashews to 1 cup of water works well for dipping sauces giving a consistency similar to mayonnaise. Organic raw cashews are best for the milk. Cashew milk is very perishable and will keep for only a two to three days. Store in the coldest part of the refrigerator until needed. Be sure to put a date on the jar.
Tools Used in this Recipe
- Glass jar with tight fitting lid
- Fine sieve or cheesecloth to strain