Janene’s Cashew Milk
Ingredients
- 1 cup raw cashews unsalted is best
- 4 cups water divided
- 1-2 Tbsp maple syrup or honey
- 2 tsp vanilla extract
- dash sea salt
- Pinch cinnamon optional
Instructions
- Soak the cashews in water 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 water to a blender. Start on a low setting and incfrease the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more 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 cheese cloth.
- Store the milk in a covered container in the refrigerator for up to 4 days. Stir before using.
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. Add more or less water depending upon your desire for creaminess.