Homemade Cashew Milk
This Homemade Cashew Milk is rich and creamy! It's super easy to make, you get to control the ingredients, and you don't need to strain it. (vegan, gluten free)
Servings: 3
Calories: 276kcal
Equipment
Ingredients
- 1 cup raw cashews
- 3 cups water
- 2-3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- Soak cashews for at least 4 hours to soften them and for easier digestion. Drain water.*
- Blend all ingredients in a high speed blender or Nutribullet until smooth and creamy.
- Store in the fridge up to 5 days. You may need to shake the bottle before consuming.
Notes
*If you have a high speed blender and are in a hurry you can skip soaking the cashews. I have a Ninja blender and they blended no problem. You can also cover them with boiling water for 15 minutes or longer.
This recipe will last about 5 days in the fridge. If you don't think you'll use it up in time, you can freeze it in ice cube trays.
Frozen cashew milk will last several months.
Nutrition
Calories: 276kcal | Carbohydrates: 22g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 315mg | Fiber: 1g | Sugar: 11g | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
