This is so easy and delicious, I will never buy ready-made cashew milk again! For a really smooth texture just strain with a cheesecloth.

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Recipe Summary

prep:
10 mins
additional:
12 hrs
total:
12 hrs 10 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl and pour in enough water to cover, about 2 cups. Refrigerate for 12 to 16 hours.

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  • Pour cashews and soaking water into a high-speed blender. Add the remaining 8 cups water and honey. Blend on high until smooth.

Cook's Notes:

Any nuts will work in place of the cashews. You can also add any flavoring or a different sweetener besides honey.

Nutrition Facts

210 calories; protein 6.2g 12% DV; carbohydrates 16.1g 5% DV; fat 14.9g 23% DV; cholesterol 0mg; sodium 10.3mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2016
The ratios seem to be right in this recipe. As written in the description I did strain the pulp after letting the blended cashews and water set for about an hour in the fridge. I didn't use the soaking water though. I drained off the water rinsed the cashews and then added fresh water. I don't know why but it kind of grossed me out to use the cloudy water.:-( Sorry. Thank you for the recipe. Read More
(3)
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