Cashew Milk

Cashew Milk

Charley Anderson Hodges

"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."
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Ingredients

12 h 10 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • Any nuts will work in place of the cashews. You can also add any flavoring or a different sweetener besides honey.

Reviews

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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 didn't use the...

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