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RECIPE
3 INGREDIENTS2 STEPS5MIN

Homemade Cashew Milk

5.0
3 Ratings
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77 Saved
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
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There are just endless ways to use the cashew milk. I use it for coffee, oatmeal, smoothies and one of my other favorite turmeric latte! So good and full of all the things our body needs.

5MIN

Total Time
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1/2 cup
Raw Cashews
1 1/2 cups
Water
1 pinch
Pink Himalayan Sea Salt
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Nutrition Per Serving
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CALORIES
173
FAT
13.7 g
PROTEIN
5.7 g
CARBS
9.4 g

Author's Notes

You can always sweeten it up with honey, vanilla, cinnamon or dates. However, I like to keep it simple and use the sweetener just before using the milk when needed.

Directions

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Step 1
Soak Raw Cashews (1/2 cup) for a few hours. Drain and discard the soaking water, and rinse the cashews.
Step 2
Blend the cashews with Pink Himalayan Sea Salt (1 pinch) and Water (1 1/2 cup). About 1-2 minutes.

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Nutrition Per Serving
Calories
173
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
2.4 g
12%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
9.4 g
3%
Fiber
1.0 g
4%
Sugars
1.8 g
--
Protein
5.7 g
11%
Sodium
7.3 mg
0%
Vitamin D
--
--
Calcium
29.6 mg
2%
Iron
2.1 mg
12%
Potassium
206.2 mg
4%
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