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Cashew Milk & Vanilla Cashew-Almond Milk Recipe

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This recipe for Cashew Milk & Vanilla Cashew-Almond Milk is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cashew Milk:

Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender. For a whole milk texture, I use 3 cups of water to 3/4 cup cashews. Blend until creamy smooth. No need to strain this type of milk.



Vanilla Cashew-Almond Milk

Ingredients
1/2 cup raw almonds
1/2 cup raw cashews
1/2 vanilla bean pod, beans scraped
1/4 tsp of Himalayan sea salt
4 cups filtered water
Directions:
Directions:
Directions for Vanilla Cashew-Almond Milk:

Place your raw nuts in a container (or right in the blender to save yourself from washing more dishes), cover with water, and soak overnight.

When you’re ready to use them, drain the water and give the nuts a quick rinse.

Add them back to your blender, along with the 4 cups of water, vanilla, and salt, and blend on high for about a minute. The water will go from clear, to grainy, to white in this time.

Strain into a glass container or mason jar using your nut milk bag or other fabric – you may have to do some squeezing!

Store in the fridge for up to a week.
Number Of Servings:
Number Of Servings:
4 Cups
Personal Notes:
Personal Notes:
Your milk will separate after sitting in the fridge for a while, so just remember to give it a good shake before serving. This does not mean it has gone bad.

 

 

 

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