Homemade Cashew Milk
Cashew nuts are actually the kidney- or C shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree. It originates from tropical America and is grown in Brazil, India and Nigeria. Cashew nuts are a seed and belong to the series of stone fruits.
Try blending it with water. It produces a fresh, creamy, and milky consistency and a rich flavor. Since the nuts blend entirely into the water, no nuts go to waste in the process, so you don’t have to strain the mixture. That also means that the cashew milk retains all of the fiber and nutrients present in the cashews.
Cashew nuts are more than just delicious flavor, they are also a very rich source of magnesium, vitamin K, zinc and healthy fatty acids
- Sealed jar or bottle or in a jar with clip fastening. I use these Italian Bormioli bottles, which I bought on Amazon - 6 pcs. for about £23.
Yields about 4 cups cashew milk.
- 1 cup raw cashews
- 3 cups water (divided)
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract (optional)
- Pinch cinnamon (optional)
- Dash sea salt
Soak the cashews in water at least 4 hours, or overnight in the refrigerator.
Drain the cashews and rinse until the water runs clear.
Add the cashews and water to a blender.
Blend on high speed for about 60 sec. or until the cashews are totally pulverized.
Blend in your sweetener of choice, vanilla extract, sea salt and cinnamon.
Enjoy or Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.