• Alison Elliott

Cashew Milk


Total Time: 5 Minutes


Ingredients:

1 c. Organic raw cashews (unsalted)

4 c. Filtered water

3 c. Boiled water (to soak the cashews)

2 tsp. Vanilla

1 tbsp. Maple syrup

1/8 tsp. Salt


Method:

Boil 3 c. of water. Place 1 c. of raw unsalted cashews in a medium bowl. Pour the boiled water over the cashews and soak for 4 hours.


Drain the water and transfer the cashews to a blender. Add 1 c. of filtered water to the blender and mix for 30 seconds at a medium speed and then 30 seconds at a high speed for a total of 1 minute. Next, add another 1 c. of filtered water and blend for 30 seconds at a medium speed and 30 seconds at a high speed. Finally, add the remaining 2 c. of filtered water, 2 tsp. of vanilla, 1 tbsp. of maple syrup, and 1/8 tsp. of salt. Blend for 1-2 minutes at a high speed.


Pour the milk into a pitcher or a couple of mason jars, make sure to seal the container when storing in the fridge.


Option to use a cheese cloth to catch excess cashew pulp while transferring to a pitcher/ mason jars. (I did not do this and I enjoyed the extra thick and creamy texture the milk offered). Enjoy for up to 1 week by storing it in the fridge.


Serving Size: 4 cups