Ingredients
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Scant ¾ (100 g) raw Cashew
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2½ cups (600 ml) filtered Water
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½ teaspoon dried food-grade Lavender
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½ teaspoon raw Honey
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½ teaspoon Vanilla Bean
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1/3 teaspoon Himalayan Pink Salt
Directions
Creamy and delicious cashew milk is a cinch to make at home, plus it has zero waste. Most people do not reuse or compost the heap of strained almond meal that results from the “milking” process. Cashews, on the other hand, are dynamite for the beverage application. Cashews are actually seeds of the cashew fruit, also known as cashew apple, and contain 10 percent starch, which is perfect when making nut milk without any additives. Cashew milk is packed with healthy fats, vitamin E, and protein.
Steps
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1
Done
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Combine the cashews with ½ cup (120 ml) filtered water in a lidded container and allow to soak in the fridge for 3 to 8 hours. In the morning, drain the cashews and discard the soaking liquid. |
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2
Done
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Combine the cashews with the remaining ingredients, including the 2 cups (480 ml) fresh filtered water, in a high-powered blender. Blend on high speed for 1 minute. |
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3
Done
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Store in an airtight container in the fridge for up to 5 days. |
