Cashew Milk
🇺🇸 United States
Ingredients
- 1 1/2 cups raw cashews, soaked (1-2 hours in hot water or overnight in cold water)
- 6-7 cups water (less for thicker milk, more for thinner)
- 1 pinch sea salt
- 1-2 tsp maple syrup (optional)
- 1 tsp vanilla extract (optional)
Steps
- Drain soaked cashews and add to a high-speed blender with the water, salt, and any optional add-ins.
- Blend for at least 1 minute until creamy and smooth.
- Transfer the milk to a jar or covered bottle and refrigerate; it will keep for 4-5 days.
- Shake well before drinking, as it tends to separate.
- Optionally, freeze extra milk in an ice cube tray for later use in recipes.
Notes
No straining required. Best consumed fresh; shake before use.
Source: minimalistbaker.com