Delicious recipes don’t have to be complicated. Cashew milk is creamy, nutritious, and so easy to make. Unlike other nut milks, cashew milk doesn’t need to be strained. This Raw Cashew Milk Recipe is complete in 3 simple steps: soak, blend, enjoy.
While many cashews farmed for commerce nowadays come from Africa and India, the cashew tree is native to tropical regions of Northeastern Brazil, just like our açaí. Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree. Known to be rich in vitamins and minerals, the cashew contains potassium, manganese, phosphorus, magnesium, protein, iron, copper, vitamins K, and B-6, dietary fiber and healthy fats, though contain no cholesterol. This is one of the best no dairy milk recipes we know of, perfect for an Açaí Spinach Green Smoothie.
1 cup Raw Cashews soaked for 2 to 4 hours, or overnight in the refrigerator
2 or 3 cups of filtered Water, depending on how rich and thick you want the milk
2 teaspoons Vanilla Extract
a pinch of Sea Salt
Optional to Sweeten or Flavor:
2 tablespoons Maple Syrup or 2 Medjool Dates
2 teaspoons Cinnamon
Drain and rinse your soaked cashews.
Add them and your ingredients into your blender. Start your blend on low and slowly increase to high. Blend for about a minute until smooth.
Add to your next smoothie, or store in an air tight jar and refrigerate. Keeps for approximately 2-4 days.