Instant Cashew Milk

cashewmilk2 Instant Cashew Milk

Cashew Milk (raw)

Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.

Instant Cashew Milk:

2 1/2 Cups Pure Water

4 TB Cashew Butter

2 TB Agave Nectar

1 Tsp. Vanilla Extract

1/8 Tsp. Sea Salt

In a blender, blend everything on high for a minute or so until smooth and white. For a sweet cashew milk, which is how I like it, add a couple more tablespoons of agave. Strain if desired.

Cashew Milk:

4 1/2 Cups Pure Water

1 1/2 Cups of Cashews (soaked in water for several hours or overnight)

1/4 Cup Agave Nectar

2 Tsp. Vanilla Extract

1 TB Coconut Oil (optional)

1/4 Tsp. Sea Salt

Place the water and cashews in the blender and blend on high for 1-2 minutes until smooth. Strain if desired and then return to the blender with the rest of the ingredients and blend again until smooth. For a sweet cashew milk, add a couple more tablespoons of agave.



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