Raw Vegan Cashew Milk
Many raw food recipes call for cashew milk or another "nut milk" such as raw almond milk. Raw cashew milk is also delicious on its own. You can use it as a vegan milk substitute with a breakfast cereal or spiced with a bit of cinnamon and nutmeg. If you'd like to try cashew milk as a non-dairy milk substitute, here's how to make raw cashew milk, suitable for vegans and also those on a raw food diet.
Servings: 8 servings
Calories: 360kcal
Equipment
- blender or food processor
Ingredients
- 1/2 cup cashews raw
- 2 cups water plus more for soaking
- 1 dash Optional: agave nectar or another raw sweetener like maple syrup or honey
Instructions
- Gather the ingredients.
- Cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer).
- Drain and rinse.
- Place soaked cashews and 2 cups water into a blender or food processor and process until smooth, at least one full minute.
- Add a dash of raw sweetener such as agave nectar, to taste.
- You can use more or less water to vary the thickness of your raw cashew milk, depending on your personal preference, but in general, you want a 1:4 ratio of cashews to water.
- You may also choose to strain your raw cashew milk, depending on personal preference.
- Store in a glass jar or other airtight container, refrigerated for up to one week.
Notes
- Store in a glass jar or other airtight container, refrigerated for up to one week.
Nutrition
Calories: 360kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Sodium: 31mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Calcium: 38mg | Iron: 4mg