Creamy Vanilla Bean Cashew Milk
Creamy Vanilla Bean Cashew Milk
Ingredients
- 2 cups raw, unsalted cashews
- 6 1/2 cups water
- 1 tablespoon of vanilla extract or 2 vanilla bean pods, seeds scraped
- 1/2 teaspoon ground cinnamon or 2 cinnamon sticks
- 2 1/2 tablespoons honey (more if desired)
- pinch of salt
Instructions
- 1
Place cashews in a large glass bowl and cover with water, soaking overnight. In the morning, drain cashews and rinse until the water runs clean.
- 2
Combine cashews and water in a blender (high‑speed blenders are best; the author used a Magic Bullet in batches) and puree until completely combined.
- 3
Using either a very fine mesh strainer or doubled‑over cheesecloth placed over a large bowl, strain the cashew milk, using the back of a spoon to press all the liquid out – this will take a few minutes. Set the cashew "pulp" aside.
- 4
Transfer the strained milk back to the blender and add ground cinnamon, salt, honey and vanilla. If using vanilla beans and cinnamon sticks instead, add the milk to the blender with the honey and salt, then pour it into a container and stir in the split beans and cinnamon sticks.
- 5
Refrigerate and shake before using. The milk should stay fresh in the fridge for a week.
