Cashew Milk
It’s sweet and satisfying and SO good for you! (Full of antioxidants and essential fatty acids – cashews are considered a “good fat.”) Whip up this cashew milk recipe, take a few sips – and thank me later. (I personally like to drink it ice cold after dinner, it’s a satisfying dessert!)
- Cashew Milk
- 1 cup (raw) cashews, soaked overnight
- 3 cups water
- 1 1/2 tablespoon of agave nectar
- a pinch of cinnamon and a scosh of vanilla bean extract
1. After soaking cashews overnight, discard the soaking water and rinse them.
2. Put cashews and 4 cups of water, agave, cinnamon and vanilla extract into a blender or vita-mix
3. Blend well
4. Drink right away, or store in refrigerator for a few hours. The longer it sits, the thicker the consistency.
Note: There may be tiny bits of cashew in the blended mix. I am not bothered by this, but if you are — let sit for a moment, the bits settle to the bottom.
