Cashew Milk
From Kathryne Taylor of Cookie + Kate [1]
Notes
The ratio of water to cashews (4:1) in this recipe yields milk that is somewhere between 2 percent and whole milk in terms of creaminess. Use less water for even creamier results.
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 of sea salt
Pinch of cinnamon (optional)
Directions
- Soak the cashews in water for at least four hours or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take two minutes in a high-powered blender or longer in a regular blender.
- Blend in two more cups of 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 three to four days.
Information
- Category
- Drinks
- Cuisine
- North American
- Yield
- 4 Cups
- Total Time
- 4 minutes, 59 seconds
Nutrition
- Calories per serving
- 219