Cashew Milk
Servings: 4 yield(s)
Prep Time: 300 mins
Ingredients
  • 1 cup Raw Cashews
  • 4 cup Water (For Soaking the Cashews)
  • 2 tsp Vanilla Extract
  • 1 pinch Cinnamon Powder
Instructions
  1. Soak the Cashews in Water for a minimum of 4 hours or overnight in the refrigerator.
  2. Drain the cashews and rinse until the water runs clear.
  3. Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are totally blended. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  4. Blend in 2 cups more water, your sweetener of choice, vanilla extract, and cinnamon powder.
  5. If your blender can’t totally break down the cashews, strain the milk through a fine-mesh strainer.
  6. Serve the freshly prepared cashew milk adding 1 tsp Rose Water and few drops of Rose Syrup if you want, or serve just Plain Cashew Milk.
  7. You can store the milk in a covered container in the refrigerator. It can be kept for 3 to 4 days.
Recipe Notes

You can use this Cashew Milk in place of Cow's Milk to prepare delicious beverages like coffee, shakes, smoothies, tea, hot chocolate; due to its rich, creamy texture. You can also use cashew milk to make icecreams, soups, salad dressings, curry sauce, etc. You can pour this milk over a bowl of cereals and consume it.