This creamy cashew milk has a slightly nutty flavor and a velvety texture, ideal for both sweet and savory recipes. High in heart-healthy monounsaturated fats, it may help reduce bad cholesterol levels while supporting brain function. Cashews are also rich in magnesium, which aids muscle relaxation and overall well-being. With its smooth consistency, this milk blends perfectly into sauces, desserts, and smoothies.
Ingredients
1 cup Raw cashews
3 cups Water
1-2 tablespoons Maple syrup or Honey (optional, for sweetness)
Instructions
Soak the cashews in water overnight or for at least 4 hours.
Drain and rinse the soaked cashews.
In a blender, combine the soaked cashews and 3 cups of water.
Blend on high speed until smooth and creamy.
If desired, add maple syrup or honey for sweetness and blend again.
Strain the mixture through a nut milk bag or fine mesh sieve to remove any pulp.
Transfer the cashew milk to a sealed container and refrigerate.
Shake well before using.
Tip: Save the pulp to make our Cashew Queso Dip recipe on this website.
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