Cashew Milk

#pamelawasabi #veganmiami #healthyrecipesVery simple to make and extremely delicious cashew milk. It’s creamy and can be flavored and customized as you wish. Chocolate Cashew Milk… why not!
To create nut milk you need to identify what kind of nut you are using. There’s two kinds available, nuts with skin as in almonds, pecans, and walnuts or white nuts like cashews and macademia. This second group is what we use in vegan and raw cooking to create creamy dressings and rich thick almost cheese-like textures. If we use them to make milk they’ll give us a silky, smooth and creamy drink.
The difference between creating homemade Almond Milk and Cashew Milk is in the filtering process after blending the nuts with the liquid. When using a nut like almonds, you must filter the blended milk through a cheese cloth or a coffee filter as explained here. However, if making cashew milk, our white beautiful milk is ready immediately after blending it.

Here are the few and practical steps to create homemade vegan Cashew Milk.

Cashew Milk

  • Servings: 32 oz
  • Difficulty: Easy
  • Print

– 1 C of Cashews (Soak the cashews for 2- 4 hours before using them. Discard water, rinse and then use)
– 4 C of Filtered Water
– 3 Dates
– 1/2 Tsp Cinnamon
– 1/2 Tsp of Sea Salt

– Blend all ingredients in blender till achieving desired consistency. For a creamy smooth texture blend aprox 2 min.

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