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Cashew Milk
Discover how to make creamy, homemade cashew milk with this simple recipe. Perfect for vegan diets and a delicious dairy-free alternative.
Course
Beverages
Cuisine
Vegan
Keyword
cashews, honey
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
136
kcal
Author
Corrie
Ingredients
1
cup
raw
unsalted cashews
4
cups
filtered water
plus more for soaking
1-2
tablespoons
honey or to taste
1
teaspoon
vanilla extract
A pinch of salt
Instructions
Soak the cashews in water overnight or for at least 4 hours.
Drain the cashews and rinse well.
In a high-speed blender, combine the soaked cashews, 4 cups of water, honey, vanilla extract, and salt.
Blend until smooth.
Strain the mixture through a cheesecloth or nut milk bag into a large bowl.
Pour the milk into a bottle or jar and store in the fridge.
Notes
Soaking the cashews overnight will soften them, making the blending process easier and the milk creamier.
Use a high-speed blender for a smoother texture.
If you prefer a sweeter milk, you can adjust the amount of honey to taste.
Cashew milk can be stored in the fridge for up to 4 days. Shake well before using as separation may occur.
Use a cheesecloth or nut milk bag to strain the milk for the smoothest texture.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
0.2
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
60
mg
|
Potassium:
666
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
79
IU
|
Vitamin C:
4
mg
|
Calcium:
77
mg
|
Iron:
1
mg