I have been making cashew milk for some time now. It is one of my favourite non dairy milks. In many areas cashews are expensive so it is not a milk I make all the time but it is one that tastes best because of it's luscious creamy texture in certain recipes (such as for making homemade yogurt). It would say that if you are just switching from cow's milk to non dairy milks, this is one that most mimics the texture and taste of whole cow's milk. Make sure you buy raw unsalted cashews. Cashew pieces are also cheaper than whole cashews. You certainly don't have to strain the milk through a nut milk bag, however I highly recommend it. It makes for a much creamier milk and the milk won't spoil as quickly. Preparation time does not include the time you will need to soak the cashews, ideally at least 8 hours or overnight(my preferred method).
Soak cashews by placing them in a bowl and covering them water for at least 8 hours or more. I prefer to soak them overnight. Drain cashews and rinse. Place them in a high powered blender along with the other ingredients.
Blend for a minimum of 2 minutes or until smooth and frothy. Place a deep bowl in the sink (placing in the sink minimizes any possible mess) and then nut milk bag inside of the bowl. Pour the cashew milk into the nut milk bag. Tie off the top of the nut milk bag to prevent spilling. Using a gently kneading motion squeeze the milk through the bag into the bowl.
Squeeze as much of the milk as possible. You will have some cashew meal in the bottom of your nut milk bag which you can use in other recipes or compost. Pour filtered cashew milk into a glass jar with a lid. Store in the refrigerator for up to 3 days. Shake well before enjoying.
Serving Size 3/4 cup