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Cashew Milk

Ingredients

Scale
  • 1 cup Cashew Nuts, Raw
  • 4 cup Water
  • 2 tbsp Agave syrup
  • 2 tsp Vanilla Extract
  • 1/4 tsp Cinnamon, Ground

Instructions

  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
  2. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  3. Blend in 2 cups more water, your sweetener of choice, vanilla extract, and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
  4. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Notes

  • Yields about 5 cups cashew milk.
  • *The ratio of water to cashews (4 to 1) in this recipe yields milk that is like 3% whole milk in terms of creaminess, fat and caloires. Use less water for even creamier results, use more water if you want lower fat, and calories 5 cups water to 1 cup cashews = 6x 1 cup servings at 144 calories, 9 grams fat, 12 g carbs, 7 g sugar, 4 g protein
  • 6 cups water to 1 cup cashews = 7x 1 cup servings at 123 calories, 8 grams fat, 10 g carbs, 6 g sugar, 3 g protein

Find it online: https://www.alittlenutrition.com/cashew-milk/