VANILLA CASHEW MILK RECIPE BY TASTY
Here's what you need: raw unsalted cashew, water, water, medjool dates, vanilla extract, himalayan sea salt
Provided by Rachel Gaewski
Categories Drinks
Yield 4 cups
Number Of Ingredients 6
Steps:
- Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3-4 hours. Drain the cashews and discard the soaking water.
- Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1-2 minutes, until smooth and creamy.
- Add the dates, vanilla, and salt. Blend on low speed to combine.
- Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
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