Zain Saraswati Jamal shares her delicious and simple recipe for homemade nut milk. In this video, she uses cashews for a rich and creamy vegan milk that is full of healthy, bioavailable nutrients. Cashew milk can be used in shakes and smoothies, ice creams, dressings & sauces, teas & coffees, or just ice cold on its own!
Homemade Cashew Milk
- 2–3 cups water
- 1/2 cup organic cashews
- Few drops natural vanilla extract
- ¼ vanilla pod, about an inch (optional)
- Few drops vanilla stevia (optional)
- Pinch cinnamon
- Pinch Himalayan crystal salt
Method:Soak cashews in two cups water overnight, or for at least four hours. Pour cashews, soaking water, and extra water into blender. This is all you need it you want just plain cashew milk. For a little more flavor add other ingredients. Blend until smooth.If you want it smoother, strain through a nut milk bag or fine cheese cloth. Then pour into a cup and enjoy!