Yield: 2 cups, 4 servings
Cashew Milk is especially quick to make, as it does not need to be strained.
- 1 1/2 cups water
- 1/2 cup soaked cashews
- 2 teaspoons maple syrup or agave nectar
- 1/2 teaspoon vanilla extract (optional)
- measuring cups
- measuring spoons
- rubber spatula
Put the water, cashews, maple syrup, and optional vanilla extract in a blender. Process on high speed until smooth. Stored in a sealed container in the refrigerator, Cashew Milk will keep for 5 days. It tends to separate, so shake well before using.
Per serving: calories: 114, protein: 3 g, fat: 8 g, carbohydrate: 8 g, fiber: 1 g, sodium: 2 mg
Cashew Cream: Decrease the water to 1 cup. Cashew cream makes a good substitute for dairy cream in coffee or tea.
Chocolate Cashew Milk: Add 3 tablespoons of unsweetened cocoa powder and an additional 2 1/2 teaspoons of maple syrup.