Cashew Milk

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Cookie + Kate

Total Time

5 minutes

Prep Time

5 min

Rating

(228)

Ingredients

4 servings

1 cup raw cashews
4 cups water, divided
1 to 2 tablespoons maple syrup or honey or agave nectar
2 teaspoons vanilla extract
Dash of sea salt
Pinch of cinnamon (optional)

Beginner Healthy Quick and Easy Vegan ...

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Preparation

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Step 1

Soak the cashews in water for at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

Step 2

Blend in 2 more cups of water, your sweetener of choice, vanilla extract, sea salt, and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheesecloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.

Chef’s notes

*Water ratio:

The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.

Make it vegan:

Use maple syrup or agave nectar, not honey.

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Cashew Milk

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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