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Homemade Cashew Milk

Homemade Cashew Milk


1 cup cashews, raw and unsalted
Water for soaking
4 cups cold, filtered water
2 tablespoons agave nectar or honey (more or less to taste)
Pinch of sea salt
1 teaspoon ground cinnamon (optional)
1 teaspoon vanilla extract (optional)

Cooking Instructions

Time-saving tip: If you use a high-speed blender like a Vitamix, you won't need to strain the cashew milk. Makes about 1 quart

1. Place cashews in a bowl and cover with cold water. Let soak overnight at room temperature.

2. Drain the cashews in a colander and rinse well with cold water. Transfer cashews to blender jar. Add water, sweetener, salt, cinnamon and vanilla extract. Blend on the highest speed until smooth. The cashew milk will be quite foamy (it will settle after sitting in the refrigerator for a few hours or overnight) and slightly grainy. Strain the liquid if you want a super creamy cashew milk.

3. Pour cashew milk into in glass jar with tight fitting and store in refrigerator. Use within 3 to 4 days. Makes about 1 quart

Equipment List

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