Cashew Milk
Ingredients
-
1
cup
raw cashews
-
4
cups
water, divided
-
1 to 2
tablespoons
maple syrup or honey or agave nectar
-
2
teaspoons
vanilla extract
-
1
dash
sea salt
-
1
pinch
cinnamon (optional)
Instructions
- Soak the cashews in water for at least 4 hours or overnight in the refrigerator, then drain and rinse them until the water runs clear.
- Add the soaked cashews and 2 cups of water to a blender and blend on low, gradually increasing the speed until the cashews are fully pulverized.
- Blend in an additional 2 cups of water, your chosen sweetener, vanilla extract, sea salt, and cinnamon if using.
- If the cashews are not fully broken down, strain the milk through a fine mesh strainer or cheese cloth.
- Store the cashew milk in a covered container in the refrigerator for up to 4 days, stirring before use.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
16g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
You might also like