Creamy, luscious and dairy free homemade cashew milk. No strain, no nut milk bags required, vegan and gluten free.
Servings 7 cups
- 1 cup raw cashews
- 5-6 cups filtered water
- 1 tsp vanila extract optional
Soak the cashews in hot water for 20 minutes. Drain and rinse then add them to a powerful blender like a Vitamix together with the filtered water.
Blend on the smoothie setting until frothy. Serve promptly or store in a glass bottle and refrigerate up to 4 days.
- If you prefer an even thicker consistency simply cut back the water by one or two cups to your desired consistency.
- Cashew Cream - To make cashew cream use equal parts of raw cashew pieces and water. Blend 1 cup cashews + 1 cup water in the Vitamix until silky smooth.
Calories: 104kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1.2mg