Instant Homemade Cashew Milk
Ingredients
-
½
cup
raw cashews
-
3-½
cups
cold water
-
pinch
salt
Instructions
- Blend cashews, water, and salt in a high-speed blender for 1 minute.
- Transfer the milk to a clean container and refrigerate for up to 5 days.
- Let the milk chill completely before using for better thickness and creaminess.
- Shake well before using, as the milk does not separate much.
Nutrition Facts (estimated)
Servings
4 cups
Calories
89
Total fat
7g
Total carbohydrates
5g
Total protein
3g
Sodium
7mg
Cholesterol
0mg
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