Cashew milk is my favorite homemade, dairy-free, nut milk. It's mild, creamy flavor is delicious and unlike almond milk you don't have to strain it, which is always a bonus!
INGREDIENTS
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 4 cups water
*optional to taste*
- 1-2 tbsp maple syrup , (or honey)
- 1 tsp vanilla extract
- pinch of sea salt
DIRECTIONS
- After the cashews have soaked overnight, drain and rinse them.
- Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
- Place the cashew milk in a storage container and refrigerate.
PRODUCTS USED
