Although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function. Cashews also count as a delicious healthy fat.
1 cups of raw cashews
3 cups filtered water
Pinch of sea salt
1/2 tsp maple syrup
Optional: 1/2 tsp vanilla essence
- Place cashews in a bowl and cover with cold water. Allow to soak for at least one hour although overnight is best.
- Drain the cashew and rinse well.
- Combine soaked cashews, filtered water and other ingredients in a blender. For a whole milk texture, I use 3 cups of water to 1 cup cashews. Blend until the mixture is creamy with ‘no bits’.
- Enjoy in tea, coffee or on cereal.
Fresh home-made cashew milk can be kept in the fridge for up to 2 weeks. If you find that after a few days the mixture has thickened, simply add a little filtered cold water.