Cashew Milk
Cashew Milk is a dairy-free alternative to cow's milk that is rich and creamy. It's a great option for vegans, vegetarians, and people with lactose intolerance or dairy allergies. Cashew milk is also gluten-free, making it suitable for people with gluten sensitivity or celiac disease. This recipe is easy to make and requires only a few ingredients. It can be used in place of dairy milk in recipes or as a beverage on its own.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
219 kcal
Protein
7 g
Carbs
10 g
Fat
17 g
Fiber
2 g
Ingredients
Cashew nut
1 cup (150g)
Plain Water
4 large glass (1000g)
Common salt
1 pinch (0.5g)
Instructions
Cooking Steps
Soak the cashews in water overnight or for at least 4 hours.
Drain and rinse the cashews and add them to a blender with 4 cups of filtered water.
Add a pinch of salt to the blender.
Blend on high speed for 1-2 minutes until the cashews are completely blended and the milk is smooth.
Pour the milk through a nut milk bag or cheesecloth into a large bowl.
Squeeze the nut milk bag or cheesecloth to extract as much milk as possible.
Transfer the cashew milk to a glass jar or bottle and store it in the refrigerator for up to 5 days.