Cashew Milk P 3

By Bailey1_

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)

Details

Servings 1
Adapted from cookieandkate.com

Preparation

Step 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.

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.