Cashew-Coconut Milk
·Soak the nuts
It's important to soak the cashews about 8 hours before you plan to make the milk, so they soften up (I usually soak them overnight and blend in the morning).
Drain the soaking water
Pour away the water the nuts were soaked in. This old water contains the so-called inhibitors released from the seeds - compounds that keep the seed dormant until the right conditions for sprouting appear. These substances aren't good for the body.
Blend with fresh water
Cover the nuts in the blender with fresh water, add a pinch of salt and a handful of coconut, then blend.
Strain the milk
Get a bowl or jug ready and line it with the cloth nut-milk bag. Pour in the milk, strain it and squeeze it out well. You'll be left with clean milk and a nutty pulp in the bag - don't throw the pulp away (stir it into yogurt, breakfast porridge, raw energy balls, etc.).
Sweeten it
Add half a teaspoon of coconut sugar to sweeten.
Storing
Keep it in the fridge - some sediment will likely settle at the bottom, which is completely normal, just give it a stir before drinking. I drink the milk the day I make it and maybe the day after, but I wouldn't keep it longer than that.