17
Jan

Cashew Milk

Dairy-Free Cashew Milk from Danielle Walker Against All Grain

This cashew milk recipe is a wonderfully creamy dairy alternative and is extremely easy to prepare. Unlike other nut-milks, the entire cashew breaks down in the blender so no straining or wasting pulp is required!

It is a great heavy cream alternative since it is thicker than almond milk, and works well as a substitute for coconut milk in most recipes as well. We like to put it in coffee or tea, or use it in place of the coconut milk sometimes in my hot cocoa or vanilla coffee creamer.

I included it in my Joyful Christmas ebook, but wanted to provide it for you here as well! Enjoy!

Dairy-Free Cashew Milk from Danielle Walker at Against All Grain

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Cashew Milk



AUTHOR:

SERVES: Yeilds about 5 cups

Ingredients:

  • 1 cups raw cashews, soaked in water for 4 hours
  • 3 cups filtered water
  • 2 teaspoons honey, optional
  • ΒΌ teaspoon sea salt

Instructions:

  1. Drain and rinse the cashews thoroughly. Place them in a blender with 3 cups water, honey, and sea salt.

  2. Blend on low for 30 seconds, then on high for 1 to 2 minutes, until completely smooth.

  3. Pour the liquid through a mesh sieve to remove any large fragments.

  4. Store in the refrigerator for 5 days.

    *This is meant to make a thick milk, similar to whole milk. If you desire a thinner product, add a little water at a time until you have reached your desired consistency.



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