Cashew Milk
Ingredients
-1 cup raw cashews
-4 cups water, divided*
-1-2 tablespoons maple syrup or honey
-2 teaspoons vanilla extract
-Dash of sea salt
-Pinch of cinnamon (optional)
-4 cups water, divided*
-1-2 tablespoons maple syrup or honey
-2 teaspoons vanilla extract
-Dash of sea salt
-Pinch of cinnamon (optional)
Cooking Instructions
1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse. Add the cashews and two cups water to a blender. Blend until smooth.
2. Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
2. Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
Cashew Milk
Prep Time: 5 Minutes
Total Time: 5 Minutes
Servings: 4
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- High Protein
- Keto
- Paleo
- Vegan
- Whole30
Ingredients
-1 cup raw cashews
-4 cups water, divided*
-1-2 tablespoons maple syrup or honey
-2 teaspoons vanilla extract
-Dash of sea salt
-Pinch of cinnamon (optional)
-4 cups water, divided*
-1-2 tablespoons maple syrup or honey
-2 teaspoons vanilla extract
-Dash of sea salt
-Pinch of cinnamon (optional)
Cooking Instructions
1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse. Add the cashews and two cups water to a blender. Blend until smooth.
2. Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
2. Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.