Who knew making nut milk could be so easy?! I’m going to show you how it’s done. Cow’s milk and I don’t really get along so I’m always trying to find a creamy, smooth milk alternative that actually tastes good. I’ve made almond milk before (which is great) but you have to strain it! Sometimes it’s easier to just throw it all in a blender and not worry about that extra step. This recipe for cashew milk couldn’t get much easier. Let me show you!
Grab the cashews from our bulk section! This is one of my favorite nuts because cashews are a powerhouse of nutrition! They contain iron, magnesium, potassium, zinc and the good kind of fats :) oh, and protein!
For best results, soak overnight. Or at least 4 hours (minimum). When you soak nuts, it helps release some beneficial enzymes and is easier to digest.
I like mine extra thick to use as coffee creamer or to pour over fresh berries for dessert! I also love to add a splash to my oatmeal in the morning. You could even use it as an ice cream base.
Ingredients
2 cups raw cashews
2-3 cups water (depending on consistancy you prefer)
1-2 tablespoons maple syrup or agave (or 2 pitted dates!)
2 teaspoons vanilla extract
pinch of sea salt
dash of cinnamon
Instructions
I like to soak my cashews overnight for the best results! Cover them in water in an airtight container and store in the refrigerator. In the morning, strain and rinse the nuts.
When you’re ready to make the milk you’ll add the nuts to a blender with 2 cups of water (start with two cups and add to refine your preferred consistency). Blend on high until smooth. Then add the sweetener, vanilla, sea salt and cinnamon and blend again for a few seconds to emulsify. Easy!
Recipe by Alyssa Potter
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