|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many raw food recipes call for cashew milk or another "nut milk" such as raw almond milk. Raw cashew milk is also delicious on its own. You can use it as a vegan milk substitute with a breakfast cereal or spiced with a bit of cinnamon and nutmeg. If you'd like to try cashew milk as a non-dairy milk substitute, here's how to make raw cashew milk, suitable for vegans and also those on a raw food diet.
- 1/2 cup cashews (raw)
- 2 cups water (plus more for soaking)
- Optional: dash agave nectar (or another raw sweetener like maple syrup or honey)
Gather the ingredients.
Cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer).
Drain and rinse.
Place soaked cashews and 2 cups water into a blender or food processor and process until smooth, at least one full minute.
Add a dash of raw sweetener such as agave nectar, to taste.
You can use more or less water to vary the thickness of your raw cashew milk, depending on your personal preference, but in general, you want a 1:4 ratio of cashews to water.
You may also choose to strain your raw cashew milk, depending on personal preference.
Store in a glass jar or other airtight container, refrigerated for up to one week.