Cashew Milk

• servings: 4 servings
• total time: 5 minutes

Ingredients

1 cup raw cashews

4 cups water, divided*

1 to 2 tablespoons maple syrup or honey or agave nectar

2 teaspoons vanilla extract

Dash of sea salt

Pinch of cinnamon (optional)

Directions

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.

Nutrition

• Calories: 219
• Total Fat: 15.6 g
• Saturated Fat: 2.8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 46 mg
• Total Carbohydrate: 15.4 g
• Dietary Fiber: 1.3 g
• Total Sugars: 6.7 g
• Protein: 6.5 g