Cashew Milk
Ingredients
- 1 ½ Cups Raw unsalted cashews I used organic
- 5 Cups Water I used filtered
- 2 Tbsp Maple Syrup optional
- 1 Tsp Vanilla Extract optional
Instructions
Cashew Prep
- Place the cashews into a bowl or large jar and cover with water until 3 cm (1 inch) over the nuts.
- Leave to Soak for at least 4 hrs or over night
- Rinse the nuts under fresh water. They are now ready for the recipe.
Cashew Nut Milk
- Place rinsed cashew nuts into a high speed blender
- Add the maple syrup and vanilla if using
- Pour in the water for the cashew nut milk (5 cups)
- Blend on high speed until all the nuts have been pulverised
- Pour into bottles (no need to strain) and chill in the refrigerator for at least 4 hrs before using.
Notes
- If the milk splits as it settles just shake it up.
- Cashews are a softer Nut and when blended at a high speed they completely break down. Meaning - No straining required.
- I have made this recipe at a pinch without soaking the nuts but you don't get as smooth a milk. Soaking also draws out impurities from the nut.