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Cashew Milk

Charley Anderson Hodges

"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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12 h 10 m servings 209 cals
Original recipe yields 12 servings (12 cups)

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  • Prep

  • Ready In

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

Per Serving: 209 calories; 14.9 g fat; 16.1 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 10 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...