Cashew milk

Cashew milk is one of the less popular nondairy alternatives, but the cashew's fattiness makes this plant-based milk substitute an excellent substitute for coconut milk. It is possible to make it at home by combining a cup of soaked, raw cashews with four cups of water and letting it sit overnight before draining (via Downshiftology). Blend the ingredients in a high-powered blender before putting them in the refrigerator to chill. Homemade cashew milk will keep in the fridge for up to three days, so if you think you'll use it frequently, you might want to pick up a container of the pre-packaged type instead.

Cashew milk is best used in smoothies and porridge to replace coconut milk. The taste is delicate, silky, and delectably creamy. However, you should be warned that cashew milk curdles when combined with a hot beverage. You may compensate for this by heating the cashew milk before pouring it into your coffee.