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, 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 a raw cashew milk, suitable for vegans and also those on a raw food diet.
Of all the nut milks, cashew milk is by far my favorite. It's really absolutely delicious.
- 1/2 cup cashews (raw)
- 2 cups water (plus more for soaking)
- Optional: dash agave nectar (or other raw sweetener like maple syrup or honey)
- Cover raw cashews with water and allow to soak for at least one hour (more is better, if you can wait a bit a 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.
|Nutritional Guidelines (per serving)|