Description
A simple recipe for making rich and creamy cashew milk at home.
Ingredients
Scale
- 1 cup raw cashews, soaked
- 4 cups water
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Drain and rinse the soaked cashews.
- Combine cashews, water, maple syrup (if using), vanilla extract (if using), and salt in a high-speed blender.
- Blend on high speed until completely smooth and creamy, about 1-2 minutes.
- Strain the milk through a fine-mesh sieve or cheesecloth for extra smoothness, if desired.
- Pour into an airtight container and refrigerate.
Notes
- Soak cashews for at least 4 hours or overnight for best results.
- Adjust sweetness to your preference.
- Cashew milk will last in the refrigerator for 3-5 days.
- Shake well before each use.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Beverage
- Method: Blending
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cashew milk, homemade cashew milk, dairy-free milk, vegan milk, plant-based milk, creamy cashew milk