raw cashew milk

People have been asking how I made my raw cashew milk. I love it because it’s super easy … plus the boxed nut milks have sooo many artificial ingredients … here we can control what we put into our precious little bellies! 🙂

Have you guys ever done this before? If so, do tell! I’d love to hear your nut milk stories. ‘N any other stories you’d like to share!

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Raw Cashew Milk Recipe

• 1 cup raw cashews
• 2 – 4 cups water
• 2 tsp vanilla extract
• dash kosher salt
• pinch cinnamon (optional)
• 1 -2 tsp pure maple syrup, coconut nectar or honey (optional)

Soak cashews in water 4 hours or overnight in refrigerator. Drain and rinse until water runs clear. Blend cashews and 2 – 4 cups water (depending how rich/creamy you want your milk to be) in a blender until smooth (approx 1 – 4 min.)

Optional: Pour mixture into cheesecloth or a nut milk bag hanging over a bowl. Squeeze lightly starting with the bottom of the bag to extract the milk. (I love the Zimtal bag cuz it’s top rated, reusable and durable.) Pulp can be dried or frozen and used in other recipes like vegan faux-cheese, cookies, cakes, pie crust and breads.

Blend milk with vanilla, salt, cinnamon (optional) and sweetener (optional). Chill in a covered container. Cashew milk keeps 3 to 4 days, refrigerated. Enjoy!