Cashew Milk
Cashew milk is an amazing substitute for cow's milk. It has a very subtle nutty taste, is super refreshing, and is creamier than other nut milk types. You can drink it as it is, or use it for your coffee, porridge, overnight oats, and so many other recipes!
Servings: 12 servings
Calories: 64kcal
Equipment
- Blender
Ingredients
- 1 cup cashews raw and unsalted
- 4 cups water
- 1 tablespoon maple syrup or honey
- pinch of salt
- 1-2 teaspoon vanilla extract (optional)
Instructions
- Soak the cashews in water overnight or for 4-6 hours. Then drain and rinse.
- Blend all ingredients. If the milk is grainy and not completely smooth, strain the cashew milk through a nut milk bag or fine mesh strainer.
- Store in a storage container in your refrigerator for up to 5 days.
Notes
- Consistency: I think the cashew milk should be perfect as it is, but if you prefer creamier milk, feel free to use less water.
- Flavor: You can easily change the flavor of the cashew milk. I like to add vanilla extract, but you could also add cinnamon or cacao powder.
Nutrition
Serving: 1serving | Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg