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RECIPE
5 INGREDIENTS4 STEPS8HR 10MIN

Homemade Cashew Milk

4.5
2 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Creamy and delicious - no straining required!
8HR 10MIN
Total Time
10MIN
Active Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Raw Cashews
1/4 cup
or 4 pitted medjool dates
1/4 tsp
4 cups
Water

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Nutrition Per Serving

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CALORIES
228
FAT
13.7 g
PROTEIN
5.7 g
CARBS
23.0 g

Cooking Instructions

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Step 1
Place the Raw Cashews (1 cup) in water and soak for eight hours, or overnight (up to twelve hours).
Step 2
Put cashews in blender or food processor and purée until fine, scraping down the sides.
Step 3
Add the Maple Syrup (1/4 cup), Vanilla Extract (1 teaspoon), Salt (1/4 teaspoon), and Water (4 cup) and purée until smooth, scraping down the sides again if necessary.
Step 4
Transfer to storage jars and chill. Shake before using and use within 2-3 days.

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Nutrition Per Serving
Calories
228
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
2.4 g
12%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
23.0 g
8%
Fiber
1.0 g
4%
Sugars
14.1 g
--
Protein
5.7 g
11%
Sodium
162.5 mg
7%
Vitamin D
--
--
Calcium
56.2 mg
4%
Iron
2.1 mg
12%
Potassium
250.5 mg
5%
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