Since the first batch of coconut milk was so thick, creamy and delicious, I wanted to recreate it as a thinner version. While the thick and creamy version is more like a whole milk or half and half, perfect for drizzling and coffee creamer, it would be very heavy for cereal.
This time, I soaked 1/2 cup cashews over night, rinsed and blended with 3 cups cold water. This came out more like a 1% milk. Perfect for daily use. I may still make another smaller batch of the thicker consistency for my coffee.
Has anyone else made cashew milk? What is your favorite ratio?