Cashew Mylk

Ingredients:

1 cup cashews, soaked for 12 hours

3–4 cups water (adjust for thickness)

1–2 tbsp honey (to taste)

Pinch of salt

1/4 tsp cinnamon

Instructions: Soak cashews in water for 12 hours or overnight. Drain and rinse well. Add soaked cashews to a blender with 3 cups of fresh water for thicker milk, or 4 cups for lighter consistency. Add honey, salt, and cinnamon. Blend on high for 45–60 seconds until completely smooth. (Optional) Strain through a nut milk bag or fine mesh strainer — not required if blended fully. Store in an airtight container in the refrigerator for up to 4 days.