Easy Homemade Cashew Milk
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Homemade Cashew milk may be one of the easiest and delicious milk alternatives. Unlike almond milk, you do not need to strain the mixtures once blended- so it is as easy as blending cashews and water essentially.

Perfect as a side to your favorite cookie(flour-less almond butter cookies, healthy thin mints) OR favorite brownie (the ultimate raw brownie, fudge coconut flour brownies).

Also amazing to add to smoothies, tea, or coffee! I love using it for homemade chia tea late.

Notes for Homemade Cashew Milk

  • This makes about five cups homemade cashew milk.
  • If you want a creamier, more concentrated milk- use less water OR if you want a thinner milk, use more.

cashew milk

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  • Date
  • Categories
  • Suitable for Diet
    Vegan Diett
  • Servings
    5 Servings
  • Author
  • Cook Time
    5 min
  • Prep Time
    5 min
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  • Print This Recipe

Nutritional Information


  • Calories
    157
  • Carbohydrates
    9
  • Fat
    12.7
  • Protein
    4.2

Ingredients







Recipe Cooking Instructions


  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator.
  2. Drain the cashews and rinse until the water runs clear.
  3. Add the cashews and two cups water to a high power blender. Start on a low setting and increase the speed until the cashews are totally pulverized.
  4. Blend in 2 cups more water*, your sweetener of choice, vanilla extract, and sea salt
  5.  Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Homemade Easy Cashew Milk

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