Cashew Milk

Cashew Milk
Print Recipe
Servings Prep Time
5 cups 4 hours
Cook Time
5 minutes
Servings Prep Time
5 cups 4 hours
Cook Time
5 minutes
Cashew Milk
Print Recipe
Servings Prep Time
5 cups 4 hours
Cook Time
5 minutes
Servings Prep Time
5 cups 4 hours
Cook Time
5 minutes
Ingredients
Servings: cups
Instructions
  1. 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.
  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. It should keep for 3 to 4 days.
Recipe Notes

* 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.

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