Cashew milk is made primarily from cashews, which are soaked, blended, and strained to create a smooth and creamy beverage.

Cashew milk is lower in protein, higher in carbohydrates, and lower in fat compared to cow's milk.

Cashew milk can be flavored with various ingredients such as vanilla extract, chocolate syrup, honey, or other flavorings.

Cashew milk is a good source of magnesium, which is important for various bodily functions, including muscle and nerve function.

Cashew milk is a popular alternative to cow's milk for individuals following vegan, vegetarian, or lactose-free diets.

Cashew milk is generally lower in protein and higher in carbohydrates compared to almond milk.

The production of cashew milk can involve high water consumption, deforestation, and the use of pesticides, raising concerns about its environmental impact.

Unopened cashew milk typically has a shelf life of around 2 weeks when refrigerated.

Cashew milk can be used in various culinary applications, including baking, making smoothies, and preparing soups.

Individuals may choose cashew milk over cow's milk due to lactose intolerance, vegan lifestyle, preference for taste, or a combination of these reasons.

Cashew milk generally has a lower calcium content compared to cow's milk.

Consuming cashew milk may be associated with potential health benefits such as lower cholesterol levels, improved heart health, and a reduced risk of certain chronic diseases.

Cashew milk is considered a sustainable alternative to cow's milk due to several reasons, including lower water consumption, reduced greenhouse gas emissions, and the ability of cashew trees to thrive in a wider range of climates.

The most common method for making cashew milk at home involves soaking cashews overnight and then blending them with water.

A common ratio for making cashew milk at home is 1 cup of cashews to 3 cups of water.