Raspberry Cashew Milk

Homemade cashew milk is one of my favorite nut milks. So I had the fun idea to try adding raspberries and WOW, I’m glad I did! What a tasty addition!!

 I chose raspberries because at the time of making this recipe, it’s summer and raspberries are in season. But you could absolutely make this cashew milk with strawberries or any other berry you prefer!

Nut milk is a great alternative for those who are dairy free. But did you also know that cashew milk can be used in your favorite latte or smoothie?

I actually made an iced matcha with this raspberry cashew milk and was blown away with how delicious it was!

Do yourself a favor and try something new. Enjoy this nut milk by itself or as an addition to your favorite drink. Either way, you’ll be glad you did!

Many Hugs,

Cathleen

smoothies and juices

Yield: 4

Author: Cathleen Crobons

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Raspberry Cashew Milk

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Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

Ingredients

• 2 cups raw cashews
• 2 cups raspberries, washed
• 2 dates
• 2 teaspoons pure vanilla extract
• 4 cups filtered water

Instructions

1. Combine cashews with filtered water and let soak for at least 4 hours, or up to overnight. Then drain the water and rinse the cashews thoroughly.
2. Place 4 cups of filtered water, the soaked cashews and raspberries into a high powered blender.
3. Blend on high for 1 minute. Then pour blended cashew mixture into a nut milk bag. Manually press and strain the raspberry cashew milk through the nut milk bag. Keep doing this until you feel all the liquid has been expressed.
4. You can enjoy it immediately or store in an airtight container for up to 5 days in the refrigerator.

Nutrition Facts

Calories

403.52

Fat

28.68

Sat. Fat

5.03

Carbs

29.48

Fiber

6.31

Net carbs

23.17

Sugar

8.93

Protein

12.56

Sodium

20.42

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.