Homemade Cashew Milk

Total Time: 4 hours and 15 minutes
Soaking Time: 4 hours
Prep Time: 15 minutes
Servings: 4 cups
Serving Size: 1 cup
Calories & Macros per Serving: Calories: 90 Fat: 7g Carbs: 4g Protein: 3g

Ingredients:

• 1 cup raw cashews

• 4 cups water

• 1 tbsp honey or maple syrup

• 1 tsp vanilla extract

• A pinch of salt

Instructions:

1. Soak Cashews: Soak cashews in water for at least 4 hours or overnight.

2. Rinse and Blend: Drain and rinse cashews. Blend with 4 cups fresh water until smooth and creamy (1-2 minutes).

3. Strain Milk: Strain cashew milk using a nut milk bag or clean cloth into a large bowl, pressing to extract all liquid.

4. Flavor Milk: Add honey or maple syrup, vanilla extract, and salt. Stir well to combine.

5. Store: Transfer cashew milk to an airtight container and refrigerate for up to 5 days.

Tips:

• Cashew Pulp Uses: Add leftover pulp to smoothies, soups, or sauces as a thickener.

• Shake Before Use: Cashew milk naturally separates; shake well before serving.