© 2018 by Taylor Hayden

Cashew Milk Recipe

1. Soak 1 cup unsalted cashews in water for 8-12 hours. 2. Rinse cashews well, discard the water, then add the nuts to a high speed blender. ⠀⠀⠀⠀⠀⠀⠀⠀ 3. Add 5 cups of water, 2 tbsp of maple syrup for sweetness,1 tsp vanilla extract & a pinch of sea salt. ⠀⠀⠀⠀

4. Blend on high for 2 min. Pour milk through a nut bag (or cheese cloth). squeeze thoroughly to get all the liquid out. ⠀⠀⠀⠀⠀⠀⠀ 5. Refrigerate in an airtight jar and enjoy for up to 5 days.


Things to note:

The milk will separate so shake well before each use.

The longer you bled, the thicker the milk will be.


Use this creamy goodness in your coffee, matcha, cereal, etc!






xx.

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