Homemade Cashew Milk is the perfect way to enjoy a healthy glass of milk.
- 1 cup of cashew nuts
- 4 cups of filtered water
- 1/8 teaspoon of Himalayan pink salt
- 2 teaspoon of vanilla extract optional
Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
Drain the water that the cashews were soaked in and rinse several times.
Add the cashews, filtered water, optional vanilla extra and pink salt to the blender.
Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending how powerful the blender is)
Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
Store in a glass or preferred container in the refrigerator for up to 4 days.
Serving: 4gramsCalories: 736kcalCarbohydrates: 40gProtein: 24gFat: 57gSaturated Fat: 10gSodium: 354mgFiber: 4gSugar: 9g
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.