Cashew Milk
Creamy, delicious dairy-free milk you can make at home? YES! That's the magic of cashew milk! Super easy to make with just a couple of ingredients.
Servings: 4
Calories: 197kcal
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- 4 cups water, divided
Instructions
- Place the cashews and ¼ cup of water into the bowl of a food processor or blender.
- Blend the mixture to a smooth paste. This may take a few minutes. Stop the machine to scrape down the sides of the bowl occasionally, and add a splash more water if you need it to get the mixture moving.
- Add the remaining water and blend again until smooth.
- Optional step: if your milk has a lot of cashew particles in it, you may strain it. Place a nut milk bag over a large container, such as a pitcher or bowl. Pour the milk into the bag and strain it, squeezing the bag with your hands to extract as much milk as possible.
- Serve immediately or chill in a sealed container for up to 5 days.
Notes
Nutrition information assumes the milk has not been strained. The calorie and other nutrient levels will be a bit lower if you strain yours.
Nutrition
Serving: 1cup | Calories: 197kcal | Carbohydrates: 11.2g | Protein: 5.2g | Fat: 15.9g | Saturated Fat: 3.1g | Sodium: 6mg | Potassium: 194mg | Fiber: 1g | Sugar: 1.7g | Calcium: 1mg | Iron: 11mg