no sugar, no fillers, no gums.
Best of all, it takes 5 minutes and just one ingredient – Cashews!
Have you ever made your own cashew milk? It puts the cream in creamy, and it is the easiest of all nut-milks to make! Most nut-milks require a decent amount of time/effort to make (though always worth it!) which can deter some people away from the process. Cashew milk doesn’t require any prep-work (no soaking is required, although it yields an even creamier consistency if you soak), and you don’t have to strain!
All you need is a blender, cashews, and water. It doesn’t get much simpler than that! Use this as a base for smoothies, creamer for coffee, or just straight up on it’s own! You can add any additional add in’s, such as maca, cinnamon, or even cocoa to make a chocolate milk! This stores well in the fridge for 3-4 days (assuming it lasts that long!)
Homemade Cashew Milk
- 1 C Raw Cashews (soak overnight; optional)
- 4 C Filtered Water
- Pour water and cashews in a highspeed blender
- Blend on high for 2-4 minutes until completely blended, and very creamy
- Pour into airtight container and store in fridge for 3-4 days
*you can strain if you’d like! But not necessary
*for thinner consistency add more water, for thicker consistency add less!