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.
Bear is correct. The cashew milk will stay good in the refrigerator for up to 3 days.
Roasted cashews may be used for cashew milk, though the taste will be altered. Also, the soaking time is cut in half.
The cashews need to be soaked in order to make the raw nuts soft enough to blend to a drinkable liquid.
I believe soaking nuts also reduces the phytic acids
No straining necessary with this cashew milk recipe!
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