At a glance
This creamy cashew-coconut milk needs an 8-hour soak beforehand (usually done overnight), then comes together quickly with blending and straining through a nut milk bag. The most satisfying part is squeezing the bag to extract all that silky milk while keeping the pulp for other uses.
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Soak the nuts
It's important to soak the cashews about 8 hours before making the milk so they soften (I usually soak them overnight and blend in the morning).
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Drain the soaking water
Pour out the water the cashews were soaked in. This water contains the so-called inhibitors released from the nuts — compounds that keep the seed dormant until the right conditions for sprouting appear. These substances aren't great for the body, so it's best to get rid of them.
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Blend with fresh water
Cover the nuts with fresh water in the blender, add a pinch of salt and a handful of coconut, then blend.
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