Cashew Milk


Serves: 5
Total Calories: 10
Yield: 3 1/4 cups

Ingredients

1/2 cup raw cashew nuts
3 cups water
1/2 to 1 tablespoon maple syrup or rice syrup (optional)
1/2 teaspoon vanilla extract

Directions:

1. Place the nuts and 2 cups of the water in a blender and blend about 3 minutes. Add the remaining water along with the maple syrup and vanilla (if using).
2. To strain the milk, line a colander with 4 layers of damp cheesecloth and place over a bowl. (Wetting the cloth after it is placed in the colander will prevent it from slipping during the next step.)
3. Pour the blended nut mixture in the colander. Gather up the ends of the cheesecloth, twist, and press the cloth against the colander to extract the milk into the bowl below.
4. Refrigerate the milk in a covered bottle or jar up to three days, or freeze up to three months. The milk will separate upon standing, so shake before using.

Nutritional Facts:

Serves: 5
Total Calories: 10
Calories from Fat: 0

This Cashew Milk recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom