Cashew Milk
A simple, delicious way to make homemade cashew milk! No straining is required, and only 5 minutes of preparation is needed. Great for coffee, cereal, sauces, smoothies, and almost any recipe calling for traditional milk.
Ingredients
- 1 cup raw unsalted cashews
- 4 cups water plus additional water for soaking
Optional add-ins
- 1-2 tablespoon maple syrup 2-4 Medjool dates are also delicious. See notes above
- 1 tsp vanilla extract
- ½ teaspoon salt sea notes
Instructions
Soak the cashews
- Add your cashews to a medium-sized bowl that holds at least 1 quart.
- Add enough cold filtered water to cover the cashews completely.
- Cover the bowl, place it in the refrigerator, and soak the cashews overnight or for at least four hours.
Make the cashew milk
- Drain the water from your cashews and rinse them well.
- Place the cashews and 4 cups of fresh water into a high-powered blender. If you're using optional add-ins, add those in as well.
- Blend on high for 2-3 minutes until the milk is very smooth and creamy. There should be no grittiness at all.
- Store your milk in an airtight container in the refrigerator for up to 4 days. Shake well before using.
Nutrition
Calories: 178kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 16mgPotassium: 213mgFiber: 1gSugar: 2gVitamin C: 0.2mgCalcium: 19mgIron: 2mg
Tried this recipe?Let me know how it was!