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.
Overview
Total time: 01 M
Servings: 4
Calories: 190
Ingredients
- 1 cup cashews soaked overnight and rinsed
- 4 cups water
- 1 tbsp. agave nectar
Nutritional Information
- Serving Size: 8 fl. oz.
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 35mg
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 6g
- Protein: 6g
Instructions
- 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.
Notes
Use 1 Medjool date or 1 tbsp. of date paste instead of agave to sweeten it.
Do I need a nut straining bag? If so, what type? Nylon, cotton?
There is an Agave nectar that is acceptably pure look for cold pressed using no heat it is good but very expensive I only use it in raw chocolate, makes all the difference in the world not sure why but it does..
The blender can not handle 5:1… It will overflow
The cashews soften with soaking, and so they blend smoothly when you mix them with water the next day. If you reduce the water to just barely cover the previously-soaked nuts in the jar, you will make a thick cashew cream that works as a healthy substitute for dairy cream.
Made the cashew milk 5:1 in my Blendtec and it overflowed while blending.
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