We drink a lot of almond milk around here. I make my Strawberry Almond Milk recipe quite often. And while we love it, sometimes it’s good to change things up. Homemade Cashew Milk is a wonderful alternative to almond milk that is creamy, delicious and equally good for you. Cashews are rich in copper, iron, magnesium and protein.
Add to Vitamix or Blender:
2 cups cashews, soaked in water for 8 hours (and then drained)
7 cups filtered water
15 drops liquid vanilla stevia
1 1/4 tsp. pure vanilla extract
pinch of sea salt
Blend on high for 2 minutes. Place hand on top of lid when blending as the container will be quite full.
Place a nut milk bag (or cheesecloth) over a glass container and pour milk through bag, allowing the milk to pour into the storage container. Place container in fridge and drink within 2-3 days.
Please Note: With cashew milk you don’t need to use a nut bag as cashews blend up very well into the mixture and leave very little pulp. Yet, I still run the milk through a nut milk bag one time to remove the small particles and ensure the texture is completely smooth.
Makes 8 servings.
This was shared on Wellness Weekend, Full Plate Thursday, Keep It Real Thursday, Raw Foods Thursdays, Frugal Days, Sustainable Ways, Real Food Wednesday, Gluten-Free Wednesdays and Allergy-Free Wednesdays.