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Recipe by:Raw Food Magazine
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Vanilla Cinnamon Cashew Milk
Prep:10minTotal:10minServes:1
Ingredients
- 1cupcashew nuts(unsalted, soaked for 2 hours)
- 4cupsfiltered water
- 2dates(pitted)
- 1vanilla bean(or 1/2 teaspoon vanilla extract)
- 1/4tspcinnamon
- pinch of sea salt
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- Soak cashews and vanilla bean for two hours. Rinsed and blend, then add remaining ingredients and blend for two minutes.
- Strain milk through a nut bag and into a glass container. Cover with a lid, label, and refrigerate.
- Separation is normal, so shake before consuming and consume your amazing nut milk with in 4-5 days.
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Ingredients
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Directions
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Notes
What can I use to strain the milk?
You have many different options, including a cheesecloth, towel, or even a paper towel, but they do require multiple passes and it can get a little messy. The best option is a proper nut milk bag, which you can find for a great deal online.
