Ingredients
1/2 cup raw cashews, soaked overnight
2 cups water
pinch of salt
Method
- Strain and rinse soaked cashews.
- Add strained cashews to blender with 2 cups of water and a pinch of salt.
- Blend until completely incorporated, with no more chunks of cashews left. This may take a few minutes.
- Pour into a container and store in the fridge for up to 1 week*.
Notes:
- It is important to use raw cashews in this recipe. Salted and roasted cashews will create a separated layer of fat in the milk.
- You can easily add flavourings to this cashew milk with maple syrup, cinnamon, vanilla, agave nectar, cacao powder, or any other flavouring you enjoy.
- You may need to turn off your blender periodically and turn it back on if you do not have a powerful motor that can last through a few minutes of blending.
- *Cashew milk is likely to settle slightly when in the fridge. Just give it a shake before using, ensuring the lid of your container is on tight!
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