- 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
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