Cashew Milk
 (for the lactose intollerant)
 by Dan Metcalf

This is a simple, rich, nut milk that works pretty well if you like cashews.
If you want to use other nuts like almonds, hazelnuts or anything else it works
just about as good.  Although I normally use raw nuts for milk since they 
dissolve easier you can use any nut you like.

Ingredients:

1/2  cup	Raw Cashews
		 (I like the Trader Joes raw cashews.  Sweet and tasty.)
2    cups	Water
to taste	sweetener

Take your 1/2 cup of cashews, place in a glass jar that will hold about 2 cups 
of water.  Fill close to the top with water, I like filtered, and place in the 
refrigerator.  Let sit overnight.

Next day, drain off all the water and fill jar again if not planning to use them
right away.  You can continue this for up to 1 week, changing water daily.

Once the cashews have sat at least 12 hours in water, drain the water off.
Throw the nuts and 2 cups of water into a blender and blend on high for 2+ 
minutes.  You'll end up with a milky looking drink.

Most people want it sweeter, like milk, so add some kind of sweetener.  I really
like a little maple syrup, maybe 2-3 teaspoons?  You can use regular sugar, 
simple syrup, or anything else.  Some people like a little vanilla, or if it 
works for you cinnamon, almond or any flavor you like.

Run blender just a little bit to mix the flavors and you are done.  Run the milk
through a strainer to make sure all the bits are out.
(My blender, Vitamix, is very high speed so I don't strain mine.  If you have 
too many bits left over that means you probably should run the blender longer 
next time.)

It will keep a few days to 1 week in the refrigerator.  Shake before using.  It
does separate a little bit in the refrigerator.

If you want cashew "cream" then use 1 cup of nuts for 2 cups of water.

Hints:
Nut milks usually don't cook very well.  They often break down when shocked with
heat.  I have found that with slow heating and near constant stirring that 
usually this milk will not separate as long as you don't boil it.