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Homemade Cashew Milk Recipe
This creamy and delicious plant-based milk is made with just a few simple ingredients and is extremely versatile. Add it to smoothies, cereals, lattes or drink it on its own as a comforting, allergy-friendly refreshment!
INGREDIENTS1 cup Navitas Organics Cashew Nuts 3½ cups filtered water Pinch of sea salt Optional: 1 Medjool date, pitted 1 tsp. vanilla extract Dash of cinnamon
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DIRECTIONSIn a bowl or large jar with a lid, soak cashews in filtered water for four hours. Drain and rinse well. In a high-speed blender, place cashews, water, pinch of sea salt, date, and vanilla and/or cinnamon, if using. Blend on high until completely smooth, about 40-60 seconds. Pour into a large jar or carafe and store in the refrigerator. Enjoy! Makes 4½ cups
Submitted by Meredith Rosenbluth, Navitas Organics Product Marketing Manager | Pollinate Journal |
Ingredients
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1 cup Navitas Organics Cashew Nuts
- 3½ cups filtered water
Pinch of sea salt
1 Medjool date, pitted
- 1 tsp. vanilla extract
- Dash of cinnamon
Optional:
Directions
- In a bowl or large jar with a lid, soak cashews in filtered water for four hours. Drain and rinse well.
- In a high-speed blender, place cashews, water, pinch of sea salt, date, and vanilla and/or cinnamon, if using. Blend on high until completely smooth, about 40-60 seconds.
- Pour into a large jar or carafe and store in the refrigerator. Enjoy!