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Homemade Cashew Milk

Posted by on May. 29, 2013 at 10:29 PM
  • 2 Replies
Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste!
Ingredients
  • 1 cup raw cashews
  • 4 cups water (divided)
  • 1 to 2 tablespoons maple syrup or honey or agave nectar
  • 2 teaspoons vanilla extract
  • dash sea salt
  • pinch cinnamon (optional)

Instructions
  1. 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 two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  2. Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Notes
  • Yields about 5 cups cashew milk.
  • *The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results

http://cookieandkate.com/2013/cashew-milk-recipe/#more-8343

by on May. 29, 2013 at 10:29 PM
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Replies (1-2):
JasonsMom2007
by Member on May. 29, 2013 at 10:30 PM
Cashew milk makes yummy hot chocolate :)
TheBabyFactory4
by on May. 30, 2013 at 1:59 AM
Interesting
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