I find most milk alternatives on the market to be thin, watery, and taste nothing like the richness of cow’s milk. Cashew milk is the exception to that rule! It is surprisingly thick, rich and creamy. In fact, when I use it in my coffee it has the consistency of traditional cream. And on those late night TV marathon benders, a big tall glass of it goes perfectly with my gluten free chocolate chip cookies.
Alternatively, cashew milk can be mixed with coconut to make a wonderful cashew/coconut yogurt. It’s also REALLY delicious and easy to make. Learn how here.
Raw Cashew Milk
6 hours 0 min
6 hours 1 min
Rich, creamy, and oh-so delicious!
½ cup cashews
2-6 cups filtered water, divided
1-4 teaspoon(s) sea salt
Soak cashews in filtered water (covering cashews by at least an inch), mixing in salt until dissolved.
Leave cashews to soak for 6-8 hours
Drain and rinse cashews.
To Vitamix add
Soaked and rinsed cashews (still wet)
2 cups filtered water
Blend on high until the consistency of milk is achieved (about 30 seconds).
To sweeten add liquid stevia , dates, vanilla, maple syrup, etc. This stores nicely in the refrigerator up to one week. Contents will separate, so shake before each use. Cashew milk does impart a somewhat nutty flavor (unlike almond milk).
Serving size: 6 Calories: 66 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 4g Sugar: 1g Sodium: 984mg Protein: 2g