This is one of those recipes where every time I make it, I'm wondering why I don't do it more often. It takes about 15 minutes max (with a tiny bit of prep before hand), and is only 4 ingredients or less if you want it to be. It's creamy, delicious, and the perfect with smoothies, coffee, golden milk, alone, you name it! You can also make this with many other types of nuts, but cashew is by far my favorite because of the taste and texture.
Cashew milk takes the tiniest bit of prep before you can make it... You have to soak the cashews! I throw them into a bowl and cover them with some filtered water and let them sit for about a day while I'm at work (or at least 4-6 hours). Once they're done soaking, the milk is so so easy to make. You will just need a couple of items: a really good blender (the ninja is great), and a cheese cloth (optional, but without it, there can be tiny cashew sediment in your milk).
All you have to do is throw all the ingredients (water, cashews, maple syrup, and vanilla bean) into a blender, blend on high until everything is mixed well and liquified, and pour through a cheese cloth to strain the sediment out! Voila, you've got the yummiest, creamiest, cashew milk. I use it to make my golden lattes every morning... Maybe I should do a post on those too!?
Oh! I should mention that I usually do a double recipe because this goes super quick! It lasts in the fridge for about 3-4 days, but if you (and your significant other) both use it, it'll disappear quickly, I promise!
Ingredients:
- 1 cup cashews (soaked for about 6 hours or full day before hand)
- 3 cups filtered water
- 2 tbsp real maple syrup
- 1 vanilla bean, cut and scraped
Directions:
- Throw the cashews in a bowl and cover in filtered water. Soak for about 6 hours beforehand.
- Throw all ingredients into a blender and mix/blend thoroughly until liquified.
- Strain milk through cheese cloth.
- Enjoy. :)
