Recipe Key
This recipe is not designed to satisfy any specific dietary preferences.
The absolute best non-dairy milk option is cashew milk, hands down. The best part is that it also happens to be the easiest non-dairy milk to make at home in your own kitchen! I whipped up a batch the other day to add to my morning coffee and let me tell you it is the perfect creamer too. This is not my own original recipe, I learned to make cashew milk from my Australian roommate in the Philiippines many years ago and have since enjoyed recipes shared by many vegan bloggers. This one is my own personal twist on a long-loved favorite and I hope you enjoy it as much as I do!
Creamy Cashew Milk
Ratings
None
Yield
2 cups
Prep
20 min
Cook
0 min
Total
20 min
Author
Jordan Todd
Ingredients
- 1/2 cup raw cashews
- 2 cups filtered water
- 1/2 tsp vanilla extract
- 1/2 tbsp maple syrup
- Pinch of salt
Directions
- In a heat proof bowl, pour boiling water over cashews until completely covered. Soak for at least 15 minutes, then drain. This helps the cashews soften and ensures creamy milk!
- In a high-powered blender, add drained cashews and all other ingredients.
- Blend on high speed for 3-5 minutes.
- Enjoy!
Notes
- Keep cashew milk refrigerated and use within 4 days. I store mine in a mason jar with a lid.
- A food processor will unfortunately not work for this recipe. There is too much liquid likely to spew out and it will not break down the cashews into fine enough pieces.
- You can lower or leave out the maple syrup if you prefer, since I like adding this milk to my coffee I wanted that little bit of sweetness!
Leave a comment
Comments
No comments yet!