Homemade Cashew Milk

Discard soaking water and rinse cashews thoroughly until water runs clear. Place cashews, fresh water, agave and salt in a Vitamix or other high-powered blender. Process on high speed for 20-30 seconds. Store in a glass mason jar in the refrigerator.

Notes:
1. This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half-and-half (great for coffee and tea), use only 2 cups water in the above recipe.
2. Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, but don’t be thrown, underneath is pure, delicious white stuff.