|Nutritional Guidelines (per serving)|
|Servings: about 2 cups (4 servings)|
|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, 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)
- 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 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 sweeteners, 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.