The milk made from Cashews is loaded with antioxidants and zinc which may help to boost immunity. Studies show that nuts may decrease inflammation and disease in your body. The zinc in cashews create immune cells that help fight disease.
My cashew milk is made with filtered water, is lactose-free, and heart-healthy unsaturated fats, vitamins, minerals,s, and protein.
Drinking cashew milk may boost heart health, eye health and improve blood sugar control, You can find cashew milk in your store but I highly recommend you make your own. It is so simple to do and the flavor can’t compare to store-bought. With hints of pure vanilla, and maple syrup enhances the flavor in anything you use it in. Perfect for pouring over granola, oatmeal, cereals, baking, smoothies, coffee, pasta, soup and so much more!
I MAKE CASHEW MILK EVERY 3 DAYS!
ABOVE THE DIFFERENT KINDS OF NUT MILK I MAKE!
CASHEW MILK INSTRUCTIONS
Makes 1 quart
1 cup of raw organic cashews
5 cups of filtered water
Pour the cashews into a glass bowl and add the water
Cover with plastic wrap and place them in the refrigerator overnight
STERILIZE A 1 QUART MASON JAR WITH BOILING WATER INCLUDING THE TOP
2 tablespoons of organic pure Maple syrup
1 teaspoon of organic pure vanilla extract
1 pinch of kosher salt
TO BLEND THE CASHEWS FOR THE MILK!
Drain the water from the cashews, and rinse with filtered water
Add the cashews into your Vita-mix or blender along with 5 cups of filtered water
Add the Maple syrup, vanilla, and salt
Blend for 2 minutes
Pour into sterilized Mason Jars. You can use it immediately or place it in the refrigerator to chill!
THE CASHEW MILK WILL LAST UP TO 3 DAYS IN THE REFRIGERATOR!