July 22, 2013 // honestcooking.com //
I’ve recently discovered the world of nut milks – almonds and walnuts and cashews, oh my! This cashew milk recipe, which includes a bit of honey for sweetness and a vanilla bean for maximum fragrance, is by far my favorite. It’s been replacing boring-ol’ milk in my cereals, poured into oatmeal, splashed into tea, and whirred up in my morning smoothies. I’m already dreaming of cold weather nights, when I can curl up with a warm cup of cashew milk, spiked with cloves!
Cashew Nut Milk with Honey and Vanilla
This quenching nut milk is rounded out with a spoonful of honey and vanilla, and a pinch of sea salt for good measure
Author: Jessie Chien Bryson
Recipe Type: Drinks
- 2 cups unsalted cashews, soaked overnight
- 5 cups water
- 1 Tbsp Honey
- ¼ tsp ground cinnamon
- 1 vanilla bean
- Pinch of sea salt
- Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.
- Drain cashew nuts. Combine in blender with 5 cups water, honey, cinnamon, and one whole vanilla bean. Add a pinch of salt to heighten flavors, if desired.
- Blend on high for 30 seconds, or according to your blender’s specifications, until vanilla bean and cashews are thoroughly pulverized.
- Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let drain for 5-10 minutes. When most of the liquid is drained, gather corners of the cheesecloth and wring out remainder of the milk liquid. Discard solids (or, use in a smoothie!!)
- Transfer to an airtight and/or glass container and refrigerate at least a few hours, or overnight if possible. Will keep for up to 5 days.