Cashew Milk Recipe
When well-blended, cashew milk needs no straining and tastes great in smoothies, baked items, or cereal. Check out this delicious cashew milk recipe.
Total time: 01 M
- 1 cup cashews soaked overnight and rinsed
- 4 cups water
- 1 tbsp. agave nectar
- Serving Size: 8 fl. oz.
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 35mg
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 6g
- Protein: 6g
- Add ingredients to WildSide+ or FourSide jar in order listed and secure lid. Select "Whole Juice" or blend on a Medium to Medium High speed for 50-60 seconds.
- Serve or store in refrigerator for up to 3 days.
Note: Use more or less water to vary the thickness of your raw cashew milk. A 4:1 ratio of water to cashews is similar to whole milk in taste. If you add another cup of water, the resulting 5:1 ratio is similar to 2% milk.
Use 1 Medjool date or 1 tbsp. of date paste instead of agave to sweeten it.
No sweetener needed. You need to soak the cashews because it breaks down the phytic acid.
I would not use agave. For a lower carbohydrate count Stevia is much better.
Glenda the Goid Foodie
How long will this keep in the refrigerator?
cashew milk is great on raw oatmeal with toasted coconut flakes, blueberries and walnut pieces.
We need more vegan recipes!
I forgot trash the agave nectar too processed toss in 1 date
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