Creamy Cashew Milk Recipe
Enjoy the simplicity of blending cashews with water to create a smooth and creamy milk alternative that's both delicious and free of nasty preservatives and chemicals.
Equipment
- High powdered blender
- 1 bottle or container holding up to 1 liter
Ingredients
- 1/2 cup raw unsalted cashews
- 2.5 cups water
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- Pinch of sea salt
Instructions
- Place cashews in a bowl and fill with water. Cover and soak for 6 hours to overnight in the refrigerator.
- The next morning the cashews should look plump. Drain and rinse.
- Place all ingredients into a high powered blender and blend on high until completely blended and creamy with no chunks left. I use the Vitamix and work my way up the the HIGH setting. It takes under 1 minute to blend.
- Pour into bottle and refrigerate for up to 7 days.
- Enjoy in coffee, tea, smoothies, baking, or even by itself!
Notes
1.There will be naturally occuring sediment and seperation as this is a no strain recipe so shake well before each use.
2. Add less water for a creamier milk.
3. Because this is preservative free, it will spoil faster than store bought so only make an amount that will last you 5-7 days. When it starts to smell like yogurt, time to make a new batch!