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RECIPE
6 INGREDIENTS3 STEPS4HR 10MIN

Creamy Vanilla Cashew Milk

4.5
2 Ratings

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Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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I think that once most people make their own nut milks they realize just how much better it tastes. Fortunately it's much healthier too because you probably aren't adding sodium chloride, carrageenan or any other preservatives or flavouring agents.
4HR 10MIN
Total Time

Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Raw Cashews
4 cups
Filtered Water
1 tsp
Vanilla Bean Powder
2
Medjool Dates , pitted
1 pinch
Rock Salt
(optional)
to taste
or Coconut Nectar

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Nutrition Per Serving

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CALORIES
207
FAT
13.7 g
PROTEIN
5.9 g
CARBS
18.8 g

Cooking Instructions

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Step 1
Soak Raw Cashews (1 cup) for four hours in water, then drain.
Step 2
Place the cashews, Filtered Water (4 cup), Vanilla Bean Powder (1 teaspoon), Medjool Dates (2), and Rock Salt (1 pinch). into a blender and give it a whirl till fully blended.
Step 3
Using a nut bag or wire mesh strainer, run the milk through to get any solid bits out. Give it a taste test. You may wish to add Maple Syrup (to taste) to sweeten it up.

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Nutrition Per Serving
Calories
207
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
2.4 g
12%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
18.8 g
7%
Fiber
1.9 g
7%
Sugars
10.2 g
--
Protein
5.9 g
12%
Sodium
8.7 mg
0%
Vitamin D
--
--
Calcium
43.6 mg
3%
Iron
2.2 mg
12%
Potassium
293.2 mg
6%
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