Cashew Milk

This is so easy and delicious, I will never buy ready-made cashew milk again For a really smooth texture just strain with a cheesecloth.

Cashew Milk Ingredients

• 3 cups raw cashews

• 10 cups water, divided

• cup honey

How to Make Cashew Milk

1. Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours.

2. Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.

Cashew Milk Nutritions

• Calories: 209.5 calories

• Carbohydrate: 16.1 g

• Cholesterol:

• Fat: 14.9 g

• Fiber: 1.1 g

• Protein: 6.2 g

• SaturatedFat: 2.6 g

• ServingSize:

• Sodium: 10.3 mg

• Sugar: 7.8 g

• TransFat:

• UnsaturatedFat:

Cashew Milk Reviews

• The ratios seem to be right in this recipe. As written in the description, I did strain the pulp after letting the blended cashews and water set for about an hour in the fridge. I didnt use the soaking water though. I drained off the water, rinsed the cashews and then added fresh water. I dont know why, but it kind of grossed me out to use the cloudy water. :-( Sorry. Thank you for the recipe.