Do you strain the cashew milk or keep the pulp in?

Recipe doesn’t say, not sure if the milk will thicken without the pulp? But my wimpy food processor doesn’t give the smoothest blend.

Stephanie B.
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2 Comments

Food52-Community March 25, 2021
Hi Stephanie! No straining necessary. Cashews tend to produce a smoother texture, so hopefully your blender or food processor will work just fine here. Hope you enjoy!
 
Stephanie B. March 25, 2021
Thanks!
 
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