Cashew Nut Milk
Cashew nuts come from Brazil and are very low in cholesterol and sodium. They are a good source of vitamin B, magnesium, phosphorus, copper and tryptophan. Many raw vegan recipes call for nut milk so this recipe is useful too have around if you need to make your own.
½ cup raw cashews
Sweetener (raw maple syrup, agave nectar), optional
Dash Himalayan salt, to taste
- Cover the raw cashew nuts with water and allow to soak for at least 1 hour. Drain and rinse.
- Place the soaked cashews and 2 cups of water into a blender or food processor and process until smooth, for at least 1 full minute. Add a dash of raw sweetener, 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 about a 1:4 ratio of cashew nuts to water.
Serves 2 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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