Cashew milk is one of my all time favorite non-dairy milks – it’s rich, creamy and delicious! While I have recently noticed that it’s now sold boxed in some stores, it’s best when made at home and the good news is it’s super easy. I love using it in smoothies, chia seed pudding, and in tea/coffee and more!
When using a high power blender, it doesn’t require soaking or straining, so you can make it in a pinch. However, since cashews are on the soft side, it’s possible to make this in most any blender, not just a high-powered one.
What You'll Need
- 1 cup raw cashews*
- 3 cups of water
- 1 tsp of vanilla extract (optional)
- 1 tsp of raw honey (optional)
Directions
Place all ingredients in blender and blend on high speed for about a minute, until smooth.
If your blender isn’t able to make it smooth, you can pour the milk through a cheesecloth or fine mesh strainer.
* If your blender isn’t high power, soak the cashews for 4 hours in water, strain and then make your milk!
You can add more or less water to make it thinner or thicker. Store cashew milk in the refrigerator in an airtight container (I prefer a mason jar). It will stay good for 2-3 days.
This article was originally published on www.drfranklipman.com. Read the original here.
*Image of ”cashew nuts“ via Shutterstock
