Vegan Cinnamon Nut Milk
Ingredients
The nut base
-
½
cup
raw pecans, soaked for at least 5 hours
-
½
cup
raw cashews, soaked for at least 5 hours
The liquid and flavorings
-
4 ½
cups
filtered water
-
1
teaspoon
pure maple syrup OR 2 pitted Medjool dates
-
⅛
teaspoon
sea salt
-
½
teaspoon
ground cinnamon
Instructions
- Drain and rinse the soaked pecans and cashews.
- Blend the nuts with the filtered water on high for one minute.
- Set up a fine mesh strainer over a bowl and pour the blended mixture through it.
- Return the strained milk to the blender and add maple syrup (or dates), sea salt, and cinnamon.
- Blend again on high for 30 seconds to combine.
- Store the milk in clean glass jars in the refrigerator for up to one week.
Nutrition Facts (estimated)
Servings
5 cups
Calories
150
Total fat
8g
Total carbohydrates
14g
Total protein
4g
Sodium
10mg
Cholesterol
0mg
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