Cashew Milk

By • November 16, 2010 0 Comments

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Author Notes: Cashew milk is my new favorite. I use it in smoothies and tea or splashed over a bowl full of granola.


Serves 4

  • 1 cup (raw) cashews, soaked overnight
  • 4 cups water
  • 1 tablespoon agave nectar
  • 1 pinch sea salt
  1. Discard soaking water and rinse cashews thoroughly until water runs clear
  2. Place cashews, (4 cups fresh) water, agave and salt in a high powered blender
  3. Process on high speed 20-30 seconds
  4. Store in glass mason jar in refrigerator

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