Unlike the almond milk, I just can’t get the cashew milk to work that I like the taste. Sophie loves it but for me there is still a funny, almost dirty tasting after taste. The cashews have been soaked and rinsed. I also find it a lot harder to strain than the almond milk and tend to make a mess with it. It also doesn’t work in my tea. 🙁
So I got to the point of having the recipe identical to the almond milk and not sure where to go from there. Any suggestions out there?