Cashew Milk

This recipe is perfect replacement to saturated fat laden dairy cream. Its rich and flavourful and is loaded with all the goodness of raw

Soak cashews in water at room temperature for 10-12 hours. Drain water and then add cashews to a food processor or blender with 1 cup of water for cashew cream and 1 ½ cups for cashew milk.
The finished product has a slightly grainy texture. For a smoother texture pass the cream through a fine mesh strainer.