HOMEMADE CASHEW MILK

Name: HOMEMADE CASHEW MILK
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 2
Ingredients: 1-2 cups raw cashews; 8 cups filtered water; 1/2 tsp vanilla bean powder (or sub vanilla extract); 1/4 tsp cinnamon; 1/4 tsp sea salt; 1 pitted date, soaked in hot water for 10 minutes (optional)

30 mins prepServes 2

I love making nut milk at home because you know exactly what’s going into it and it’s a great way to save money if you’re able to buy your nuts in bulk.

2 servings

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Instructions

1. Add cashews to a large glass or bowl and fill with water until all cashews are covered. Let sit for 4 hours (or overnight) to soften. *To speed up process, use near boiling water and let sit for 20-30 minutes.

2. Once softened, strain cashews and discard the water they were soaked in.

3. Add cashews to high-powered blender, along with remaining water, vanilla, cinnamon and sea salt. Feel free to sweeten with a splash of maple syrup or honey, or a pitted date.

4. Blend on high for 2-3 minutes. No need to strain cashew milk if nuts were able to soak.

5. Pour cashew milk in milk jug or other storage jar and refrigerate. Lasts up to 4-5 days. Enjoy!

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HOMEMADE CASHEW MILK

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