Cardamom Vanilla Cashew Milk
The easiest nut milk to make - no straining needed!
Servings: 4 cups
Ingredients
- 1 cup raw cashews soaked for at least 4 hours
- 3 cup filtered water
- 2 tablespoons dark maple syrup more if you want it sweeter
- ½ teaspoon ground cardamom
- 1 vanilla bean cut and scraped (or 1 teaspoon vanilla extract)
- Pinch of ground Himalayan pink salt
Instructions
- Combine all of the ingredients in a high-powered blender and blend until smooth. (If you don't have a high-powered blender, you may need to pour the milk through a cheesecloth or nut bag before serving).
- Refrigerate the milk in a covered bottle for up to 3 days. Just give it a little shake before using.
Notes
To soak the cashews, place them in a bowl and cover with filtered water. Let them sit for at least 4 hours, then drain and rinse.