Cashew Milk

For those who avoid dairy or just want to try a new milk other than cows milk, nut milks are a great source of vitamins and minerals.

Cashews are rich in magnesium, potassium, iron and zinc and also have some B vitamins and vitamin A.  They also have Phytonutrients which are linked to prevention of disease and improved health.

This cashew milk is super easy to make with a blender and turns out nice and light and frothy!



1 Cup Raw Soaked cashews

1 Litre Water

1 Tsp Cinnamon

2 Tsp Maple Syrup

Pinch of Salt

3-4 Ice Cubes

Soak your cashews in a bowl of water overnight.  The next day, drain and rinse the cashews and add them to your blender, along with all remaining ingredients.  Blend on high until smooth and frothy.  Strain through a strainer into a large mason jar setting aside the nut pulp. (You can get creative and try to find ways of using up the nut pulp…baking perhaps?)

If you are not using it right away, store your milk in a  mason jar in the fridge and use within a day.

Drink it by itself cold, or warm or add to smoothies!


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