How to Make Cashew Milk
Homemade cashew milk is my favorite dairy-free nut milk. It’s also super easy to make and unlike almond milk, you don’t have to strain it. Watch the video below to see how quickly it comes together!
Servings: 8 servings
Ingredients
- 1 cup raw cashews soaked overnight, drained and rinsed
- 4 cups water
Optional
- 1-2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
- After the cashews have soaked overnight, drain and rinse them.
- Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
- Place the cashew milk in a storage container and refrigerate.
Video
Notes
- This is my favorite storage container for homemade cashew milk.
Nutrition
Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 106mg | Calcium: 10mg | Iron: 1.1mg