Ingredients
Cashew Milk Ingredients
- 1 ½ Cups Raw Cashews
- ⅓ Cups Maple Syrup
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Sea Salt
- 6 Cups Cold Water
Instructions
- Combine Ingredients: Add raw cashews, maple syrup, vanilla extract, sea salt, and cold water into a high-speed blender.
- Blend Thoroughly: Blend for about 2 minutes until the mixture is completely smooth with no visible cashew chunks remaining.
- Store Properly: Transfer the cashew milk to glass jars or airtight containers, seal them tightly, and refrigerate for up to one week.
- Shake Before Use: Shake well before each use as natural separation is normal with homemade nut milk.
- Enjoy: Use your salted maple cashew milk in coffee, poured over granola, or straight from the glass.
Notes
- You can soak the cashews for a few hours beforehand for an even creamier milk, though it’s optional.
- Natural separation occurs, so always shake before using.
- Store refrigerated and consume within one week for best freshness.
- Use raw cashews for the best flavor and texture.
- Maple syrup adds natural sweetness; adjust quantity to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegan
