Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste!
1 cup raw cashews
4 cups water (divided)
1 to 2 tablespoons maple syrup or honey or agave nectar
2 teaspoons vanilla extract
Dash sea salt
Pinch cinnamon (optional)
Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
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. It should keep for 3 to 4 days.
Yields about 5 cups cashew milk.
*The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
2196.7 g47.8 mg15.6 g2.8 g0 g15.4 g1.3 g6.5 g0 mg
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