Cashew Milk

Hi friends! I hope everyone is having a great week. If you follow me on Instagram, you probably have seen me post a ton of Instastories about my new love for homemade cashew milk.

Love? More like a love affair. 

DANIEL AND I ARE OBSESSED.

Thick
Creamy
Decadent
Smooth
Slightly sweet

Just all the things we want our (mylk) to be. 

I started making my own milk because I wanted to be the one controlling what goes inside - who's surprised. This is becoming a trend around my kitchen. But also, I was having a hard time getting my store bought almond milk to be thick the way I wanted it to be when I would froth it for homemade latte's or in golden milk. The cashew milk is so frothy that it literally doesn't lose it's frothyness. 

It's just so good. No more words. Try it for yourself!

Tools You Will Need:
High-powered/high-speed blender (I use my Vitamix) 
Nut milk bag (honestly, don't even bother with a cheese cloth - SO MESSY!)
A pitcher or milk bottle to store milk

Ingredients:
1 1/2 cups raw cashews
6 cups filtered water
1/2 tbsp pure maple syrup
1-2 tsp vanilla
Dash of pink sea salt

Directions:
Soak the cashews for 3-8 hours
Rinse the soaked cashews under water
Place soaked/rinsed cashews in blender with 3 cups of filtered water
Blend until thick and creamy
Add 3 more cups of filtered water and blend for approximately 3-4 minutes
Place the nut milk bag inside the pitcher you are using for the milk and pour the cashews until the milk bag to get any of the "meat" that doesn't need to go inside the milk
Pour the strained milk back into the blender and flavor with the maple syrup, vanilla, sea salt (This is optional, but I promise you want to do this!)
Pour back into the desired pitcher and let cool in the refrigerator for 1-2 hours before chilled!

ENJOY!