How to Make Cashew Milk, Dairy Free, Quick and Delicious

Cashew Milk is one of my favourite plant milk. It's delicious, rich, dairy-free, gluten-free and full of healthy benefits like calcium, magnesium and iron. Easy and quick to make, unlike almond milk you don't have to strain it

Cashew Milk

Yield: 4 cups
Prep time: 3 min
Total time: 5 min

Ingredients:

• 1 cup raw cashews soaked over night (drain and rinsed)
• 4 cups of water
• 1 tsp vanilla ( optional)
• dash of cinnamon (optional)
• 1 tsp maple syrup (optional)
• pinch of salt

Direction:

1. Soak the cashews overnight in the glass container. The next day drain and rinse them.
2. Place the cashews and the rest of the ingredients in a high-speed blender.
3. Start low and increase to high for 1 to 2 minutes until smooth and creamy.
4. Pour into a glass storage container.

Tips:

• If you don't have a high-speed blender you can use a regular blender. You might have to blend it longer and strain it through a nut milk bag.
• Store the milk in the refrigerator for 3 to 4 days.
• Cashews tend to be naturally sweetened but if you like it to be sweeter, add 1 tsp of maple syrup or more to your taste.
• You can watch the video above for visual instructions.