Sweet n' Spicy Cashew Milk

This naturally sweetened cashew milk flavored with warming spices making it taste beyond delicious. You can heat it up and drink it warm or you could mix it into your morning coffee. Enjoy it, however you’d like.

Course Breakfast, Drinks

Cuisine American

Keyword cashew milk, dairy-free milk, homemade nut milk

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 204kcal

Author Monica Stevens Le

Ingredients

1 cup raw cashews
4 cups water divided in two
1-2 tablespoons raw honey or maple syrup
2 teaspoons vanilla extract
1/8 teaspoon cayenne pepper
1/2 teaspoon nutmeg
2 teaspoons cinnamon
pinch sea salt

Instructions

Soak the cashews in water overnight in the refrigerator. Drain the cashews in a colander and rinse the cashews in cold water until the water runs clear.
Add cashews and two of the cups of water to a high-speed blender. Start by blending them on a low setting and begin to increase the speed until the cashews are completely pulverized.
Blend in the other two cups of water, the sweetener of your choosing, vanilla extract, cayenne, nutmeg, cinnamon and sea salt.
Next, strain the cashew milk through a fine mesh strainer or cheese cloth.
You can store the nut milk in a covered container or mason jar in the refrigerator. It will keep in the fridge for a couple of days.

Notes

If on Whole30, omit sweetener and vanilla extract.

Nutrition