Description
This easy cashew milk recipe comes together quickly, without soaking, straining or a nut milk bag for a dairy free milk you can enjoy instantly and is the perfect dairy milk replacement when cooking or as a creamer in your morning coffee.
Ingredients
Units
Scale
- 1 cup raw cashews – pieces or whole cashews will work
- 4 cups fresh filtered water
Instructions
- Add water and cashews to a high speed blender.
- Blend on high for approximately 60 seconds.
- Pour into an airtight container and store in the refrigerator for up to 4 or 5 days.
Equipment
Notes
This recipe works with a high speed blender. If you don’t have a high speed blender, bring two cups of water to a boil and pour boiling water over cashews and let soak in a heat safe bowl for 30 minutes prior to adding to the blender.
If you want sweetened/flavored cashew milk, add 2 teaspoons of vanilla extract and your choice of sweetener (2-4 dates or 1-2 tablespoons of maple syrup or honey work great)
- Prep Time: 10 minutes
- Category: Basics
- Method: high-speed blender
Nutrition
- Serving Size: 1/2 cup
- Calories: 71
- Sugar: 0.8 g
- Sodium: 5.3 mg
- Fat: 5.6 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3.9 g
- Fiber: 0.4 g
- Protein: 2.3 g
- Cholesterol: 0 mg