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HONEY VANILLA CASHEW NUT MILK
2 cups unsalted cashews, soaked overnight
5 cups water
1 Tbsp Honey
1/4 tsp ground cinnamon
1 vanilla bean
Pinch of sea salt
Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.
Drain cashews. Combine in blender with water, honey, cinnamon, and whole vanilla bean. Add a pinch of salt to heighten flavors, I really recommend this!
Blend on high for 30 seconds, or according to your blender’s specifications- ours has a setting for ‘WHOLE JUICE’ which blends on high for about a minute. Blend until vanilla bean and cashews are thoroughly pulverized.
Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let it drain for 5-10 minutes. When most of the liquid is drained, gather the corners of the cheesecloth, twist, and wring out remainder of the liquid. Discard solids (or, use in a smoothie!! I saw this online somewhere, and am excited to explore the options)
Transfer to an airtight and/or glass vessel. Refrigerate at least a few hours, or overnight if possible – the colder the better. Drink cold, drink straight from the vessel!
Makes approx. 4 1/2 cups cashew nut milk.

HONEY VANILLA CASHEW NUT MILK

  • 2 cups unsalted cashews, soaked overnight
  • 5 cups water
  • 1 Tbsp Honey
  • 1/4 tsp ground cinnamon
  • 1 vanilla bean
  • Pinch of sea salt

Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.

Drain cashews. Combine in blender with water, honey, cinnamon, and whole vanilla bean. Add a pinch of salt to heighten flavors, I really recommend this!

Blend on high for 30 seconds, or according to your blender’s specifications- ours has a setting for ‘WHOLE JUICE’ which blends on high for about a minute. Blend until vanilla bean and cashews are thoroughly pulverized.

Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let it drain for 5-10 minutes. When most of the liquid is drained, gather the corners of the cheesecloth, twist, and wring out remainder of the liquid. Discard solids (or, use in a smoothie!! I saw this online somewhere, and am excited to explore the options)

Transfer to an airtight and/or glass vessel. Refrigerate at least a few hours, or overnight if possible – the colder the better. Drink cold, drink straight from the vessel!

Makes approx. 4 1/2 cups cashew nut milk.

Posted on March 25th at 2:05 AM
Has a total of: 155 Notes

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