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Cashew Milk
Dairy-Free Milk & Cheese
What You’ll Need:
🥜 1 cup raw cashews
💦 4 cups water
🍁 1-2 tbsp maple syrup or 1-2 dates
🌼 2 tsp vanilla extract
Features:
⏰ 20 minutes or less
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
Nutrition:
Servings
1
Calories
150
Carbohydrates
11 g
Fat
11 g
Fiber
1 g
Protein
4 g
Monounsaturated
6.5 g
Polyunsaturated
2 g
Saturated
2 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Calcium
20 mg
Iron
1.8 mg
Potassium
190 mg
Cholesterol
0 mg
Sodium
5 mg
Sugar
5 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Soak the Cashews: If you have time, soak the raw cashews in water for 4-6 hours or overnight. If you're short on time, you can soak them in hot water for about 30 minutes to soften them up.
- Blend the Cashews: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews and water. Blend on high for about 1-2 minutes until smooth and creamy.
- Sweeten: Add the maple syrup (or dates for natural sweetness) and vanilla extract to the blender. Blend again until everything is well incorporated.
- Strain (optional): If you prefer a smoother texture, you can strain the milk through a nut milk bag or cheesecloth, but this is optional since cashew milk tends to be quite creamy and smooth even without straining.
- Serve: Store the cashew milk in an airtight container in the fridge for up to 4-5 days. Shake before using as it may separate.
Substituttions
Cashew Milk
Servings
4 Servings (1 cup)
Prep Time
5 min
Cook Time
Ingredients:
🥜 1 cup raw cashews
💦 4 cups water
🍁 1-2 tbsp maple syrup or 1-2 dates
🌼 2 tsp vanilla extract
Features:
⏰ 20 minutes or less
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
Instructions:
- Soak the Cashews: If you have time, soak the raw cashews in water for 4-6 hours or overnight. If you're short on time, you can soak them in hot water for about 30 minutes to soften them up.
- Blend the Cashews: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews and water. Blend on high for about 1-2 minutes until smooth and creamy.
- Sweeten: Add the maple syrup (or dates for natural sweetness) and vanilla extract to the blender. Blend again until everything is well incorporated.
- Strain (optional): If you prefer a smoother texture, you can strain the milk through a nut milk bag or cheesecloth, but this is optional since cashew milk tends to be quite creamy and smooth even without straining.
- Serve: Store the cashew milk in an airtight container in the fridge for up to 4-5 days. Shake before using as it may separate.
