I’m sure this would be even more awesome with vanilla bean, as suggested in the original recipe, but…they’re really expensive. :/ This is the first time I’ve ever tried making a nut milk, but it was surprisingly easy! :] We decided to use the pulp to make a “crust” for another dessert that I’ll probably post about in a couple days.
Creamy Vanilla Cashew Milk
Ingredients:
-2 cups raw, unsalted cashews
-5 1/2 cups water
-1 tbsp vanilla extract
-1 tsp ground cinnamon
-1 1/2 tbsp honey
-pinch of salt
Instructions:
1) Place cashews in a large bowl and cover with water, soaking overnight. Drain in the morning and rinse until water runs clean.
2) Combine cashews + water in a blender and puree until completely combined.
3) Put a fine mesh strainer (or doubled-over cheesecloth, if you have one) over a large bowl and strain the cashew milk. Use the back of a spoon to press all the liquid out.
4) Set cashew “pulp” aside.
5) Add cinnamon, vanilla extract, salt and honey (might help to microwave the honey a little to combine) to the “milk” and mix! You could also throw it back into the blender to mix it.
It should stay fresh in the fridge for about a week, but…we drank it all, so there’s that.
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