Cashew Milk



  • 1 cup cashews, soaked for4 hours

  • 4 cups cold water

  • 1 tsp granulated stevia

  • 1 tsp vanilla extract

  • Pinch of Himalayan pink salt


  1. Place all ingredients into a blender and blend for severalminutes, until very smooth and creamy.

  2. Bottle milk and refrigerate. Cashew Milk is best consumed within48 hours.

  • Per serve: 180 Calories

  • Carbs: 10g

  • Fat: 14g

  • Protein: 6g

Tip: Cashew Milk may need re-blending, if the nuts settle and start toseparate from the water. Or, for a perfectly smooth milk, strain through anut milk bag.

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