This recipe comes from Elanaspantry.com,a gluten-free recipe blog. She gives the recipe for a cashew milk, but I opted to try the thicker, creamier version for my evening tea since I have a carton of almond milk in the fridge.
1 cup (raw) cashews, soaked overnight
2 cups water
1 tablespoon agave nectar
pinch sea salt
- Discard soaking water and rinse cashews thoroughly until water runs clear
- Place cashews, 2 cups fresh water, agave and salt in Vitamix
- Process on high for 20-40 seconds
- Store in glass jar in refrigerator
For the viscosity of regular whole milk add 2 more cups of water to the Vitamix; if you want to make milk with the consistency of 2% cow milk, add an additional 3 cups of water.
Elana says, “Cashew milk is very foamy when first removed from the blender; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, though don’t be thrown, underneath is pure, delicious white stuff.”
I like the cash and half. It whitens my tea like half and half would and by the spoonful has a thick, mildly sweet taste. The recipe is relatively effortless and gives me just what I am looking for in my blackberry sage tea. Thanks, Elana!
