Cashew Milk
From the heart of my kitchen to yours, this cashew milk recipe is a culmination of passion, expertise, and love. As you savor its rich texture and nutty goodness, remember to share your experience with fellow enthusiasts and subscribe for a treasure trove of recipes just waiting to be explored!
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Servings: 3 people
Calories: 50kcal
Cost: $15
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Equipment
1 nut milk maker
1 glass or ceramic bowl
1 sealed container
Ingredients
- 1 tsp natural vanilla extract
- 3 to 6 pitted dates, 2 to 3 tablespoons pure maple syrup, or other sweetener
- 1 tbsp. lecithin or coconut butter (optional)
Instructions
- To soak the cashews, place the nuts in a glass or ceramic bowl orlarge glass jar, and cover with pure water.
- Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice orapple cider vinegar, cover the container with a breathable kitchentowel, and allow to soak at room temperature for 2 hours.
- Drain, and discard the soaking liquid
- Rinse the cashews several times to remove the anti-nutrients.
- Throw the rinsed cashews, water, and salt in your blender, andblast on high for about 60 seconds, until smooth.
- Store the milk in a sealed container in the fridge.
- Cashew milk (made with soaked cashews) will keep for 2 to 3days in a very cold fridge.
- Un-soaked cashew milk will keep for about 5 days.
Video
Notes
Tip: you can add sweetener to taste, or flavors.
Nutrition
Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2.5g | Calcium: 45mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.