Name: Cashew Milk
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
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)

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Kyle’s Kitchen

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.

1 to 2 tablespoons maple syrup or honey or agave nectar

Cashew Milk

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