Cashew Milk (Gluten Free & Vegan)

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Author: This Mess Is Ours
Cook Time: 3 mins
Total Time: 3 mins
Yield: 3 1/2 cups 1x

Ingredients

Scale

1.5 cups raw, unsalted cashews, soaked and rinsed
3 cups filtered water
1-2 tablespoons light agave, maple syrup, or preferred sweetener
2 teaspoons pure vanilla extract
1/4 teaspoon sea salt

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Instructions

Combine all of the ingredients in the order listed into the carafe of a high-speed blender in the order listed.
Starting on the lowest setting and working all the way to the highest setting blend the ingredients for 2 minutes.

Notes

To soak cashews place in a bowl and cover by a few inches with filtered water. You can soak for 2-4 hours at room temperature or overnight in the refrigerator.

Cashew milk will keep in the refrigerator for 2-3 days.

Find it online: https://thismessisours.com/make-cashew-milk-gluten-free-vegan/