Cashew Milk

Cashew Milk

Making your own nut milk sounds like it might be daunting, but it's actually quite easy! By making your own you not only get a more flavorful result, but you don't have any of the preservatives and thickeners found in most commercial brands. 

Nutritional Facts: Cashews are a wonderful source of minerals such as copper, manganese, zinc, phosphorus and magnesium. Just 1/4c of whole cashews contains 7 grams of protein, so they make a great snack choice as well.

Source: Natural News

Cashew Milk Cheesecloth

Makes 5 - 8oz servings

Gluten-free, dairy-free, egg-free, soy-free and no processed sugar  


1 cup organic, raw cashews
1 t vanilla

¼ t sea salt
4 cups filtered water


1. Soak cashews in filtered water for 5 hours.
2. Rinse and drain cashews and place in a high speed blender.


3. Add in filtered water, vanilla and sea salt. Blend on high for one minute. 


4. Line a sieve with cheesecloth and strain into glass bottles. Store refrigerated for up to one week.


Cooks note: Soaking time for various nuts you may want to use for making nut milk may vary. Check out this post for our guide!



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