Cashew Milk Recipe (3 Mins + No Straining)
Skip the straining! Enjoy silky-smooth cashew milk or cream in a flash with this easy, no-fuss recipe.
Servings: 5 cups
Calories: 156kcal
Equipment
- High Speed Blender
Ingredients
- 1 cup raw unsalted cashews soaked at least 4 hours, and drained
- 4 cups water
- 1-2 tablespoons sugar or maple syrup, optional
- 1 teaspoon vanilla extract optional
- pinch of salt optional
Instructions
- Place the cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. This softens the cashews and makes them easier to blend.
- Drain the cashews and rinse under cold water. Add the cashews and water to a high-speed blender. If you want your cashew milk sweetened or flavored, add the maple syrup, vanilla extract, and salt (to enhance the flavor). Blend on high speed for about 1-3 minutes until the mixture is smooth and creamy.
- Transfer the cashew milk to a sealed container and refrigerate. It will keep for 4-5 days. Shake well before using, as natural separation may occur.
Notes
Enjoy the full-bodied texture of our cashew milk, similar to whole dairy milk. For a lighter option, simply dilute with water.
Nutrition
Calories: 156kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg