When the conditions outside look like something out of a Robert Frost poem, what better thing to do than try making new recipes from what you already have at home?
I am an ardent fan of non-dairy milk: soy milk, almond milk, coconut milk, you name it. For cashew lovers, cashew milk is an absolute must. As many of us know, cashews are buttery, fatty nuts that cost a pretty dime – you could even call them decadent if you felt so inclined. I’m not a huge fan of cashews, but I was amazed at how delicious and rich this simple recipe turned out to be.
Grab a handful of cashews (or more, depending on how much you like cashews) and soak them for a good 10 minutes to 2 hours in water. If you are soaking for a longer amount of time, cover with a damp towel or similar sealant.
Afterwards, drain the cashews and toss them in the blender with:
- 1 tablespoon honey, agave, or maple syrup (or comparable sweetener)
- 1 teaspoon vanilla extract
- water to blend – amount depending on how thick/watery you want your milk to be
Blend until smooth, then add any other ingredients you want to enhance the taste – examples offered by the blender girl are 1 tsp ground cinnamon or 2 tbsp cocoa powder.
And…that’s it! You have yourself a delicious smoothie/drink 🙂 Serve and enjoy!
**heads up – cashew milk is VERY rich. Although it was delicious, I couldn’t even finish a whole glass! Maybe that’s just me though.