homemade cashew milk
homemade cashew milk
My homemade cashew milk is the simplest milk alternative you’ll ever make! It’s only four ingredients (all of which you probably already have at home) and it’s creamy and delicious. You also don’t need to filter or strain it — simply blend and store!
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 4 | 5 mins | 5 mins |
My homemade cashew milk is the simplest milk alternative you’ll ever make! It’s only four ingredients (all of which you probably already have at home) and it’s creamy and delicious. You also don’t need to filter or strain it — simply blend and store!
INGREDIENTS
1 cup raw cashews, soaked overnight
3 cups filtered water
Cinnamon
Sea salt
INSTRUCTIONS
Soak cashews in filtered water in the fridge overnight.
Rinse cashews and place in a high-speed blender with 1 cup water, about 1 tsp vanilla extract, a few dashed of cinnamon, and a pinch or two of salt.
Blend until cashews are emulsified. Add remaining water and blend until thoroughly combined.
Transfer to an air-tight container and store in the refrigerator.
Notes
You also don’t need to filter or strain it — simply blend and store!
I make it on Sunday when I batch cook and then I use it in coffee, tea, and smoothies throughout the week.
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.