How to make cashew whole milk
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How to make cashew whole milk

Course: Drinks
Cuisine: American
Prep Time: 1 minute
Total Time: 1 minute
Servings: 4 cups
This creamy and delicious milk can be used like dairy milk in most baking recipes, with breakfast, in your coffee, etc. If you wish an unsweetened milk, omit the vanilla and maple syrup. The more cashews you put, the creamier it'll be. Experiment with what you like.

Ingredients

  • 1/2 cup up to 1 cup, raw cashews, whole or pieces (not roasted or salted, preferably organic)
  • a pinch of sea salt
  • 1 Tbsp maple syrup , or 2 Medjool dates (pits removed)
  • 1 tsp pure vanilla extract
  • 4 cups filtered water

Instructions

  1. Put everything in your blender and blend on high speed for about 45-60 seconds, or until smooth and creamy.
  2. Pour into a container with a lid, and keep in the fridge up to 4 days.

Recipe Notes

Keep in an airtight container with a lid in the fridge up to 4 days.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 105kcal | Fat: 7g | Saturated fat: 1g | Sodium: 14mg | Potassium: 117mg | Carbohydrates: 8g | Sugar: 4g | Protein: 2g | Calcium: 19% | Iron: 1.1%