Cashew Milk
Creamy Cashew Milk Recipe:
Indulge in the rich and velvety smoothness of homemade cashew milk with this simple recipe. Soaking raw cashews overnight softens them before they are blended with water to create a luscious, dairy-free alternative. A touch of sweetness from maple syrup or honey, combined with vanilla extract, sea salt, and a hint of cinnamon if desired, brings a delightful flavor to this creamy concoction. Enjoy this nourishing nut milk over cereals, in your morning coffee, or simply on its own for a deliciously satisfying treat.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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 for up to 4 days—stir before using.
Nutrition
- Calories: 219 calories
- Sugar Content: 6.7 g
- Sodium Content: 46 mg
- Fat Content: 15.6 g
- Saturated Fat Content: 2.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 15.4 g
- Fiber Content: 1.3 g
- Protein Content: 6.5 g
- Cholesterol Content: 0 mg
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