Cashew milk is so easy to make and more cost-effective than store-bought varieties. Best of all they do not need canola oil and other nasties. Just make enough for 2 days and enjoy on its own, in smoothies or in your favourite coffee.
1cup raw cashews 4cups water 1–2 tablespoons maple syrup 2 teaspoons vanilla extract Pinch salt Pinch of cinnamon (optional)
1. Soak the cashews in water for around 1-2 hours. 2. Drain the cashews and rinse well until the water runs clear, then drain again. 3. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender. 4. Slowly add the remaining water, more or less depending on your desired consistency. 5. Then add the maple syrup, vanilla extract, salt and cinnamon (optional). 6. If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. 7. Store the milk in a glass jar or bottle with a lid in the refrigerator and use within 2 days. 8. Be sure to give it a shake before using.