How to Make Cashew Milk
How to Make Cashew Milk, my favorite dairy free cashew milk recipe, super rich and creamy, great for adding to coffee or hot chocolate.
Servings: 5 cups
Calories: 156kcal
Ingredients
- 1 cup plain unsalted raw cashews (soaked overnight)
- 5 cups water
Optional - added after the initial blending and straining:
- pinch sea salt
- 1 tablespoon pure maple syrup (or vegan cane sugar or 1-2 pitted medjool dates)
- 1 tablespoon plain unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Soak cashews overnight in water (or at least 8-12 hours if using a high speed blender).
- Drain and rinse the cashews.
- Add cashews and water to high speed blender and blend for about 60-90 seconds.
- Pour into nut milk bag over a large bowl and squeeze/strain the milk out.
- If you want to make a flavored option simply add the cashew milk back to the bender with desired sweetener/flavors and blend for about 15 seconds.
- Store in fridge, shake well before consuming and enjoy within 3 days.
Nutrition
Calories: 156kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 2mg
