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Creamy Vanilla Cashew Milk

Creamy Vanilla Cashew Milk

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With so many delicious and easy options for plant-based milk, why subject yourself to the issues that drinking animal milk causes? Even if you're not a full-fledged vegan, chances are that if you're reading this, you're not a baby, so why are you drinking the milk of another mammal as if you are?

I've shared with you an easy recipe for Vanilla Almond Milk, and this creamy cashew milk recipe is another one you will definitely enjoy. It's super creamy so I like to use it in baking, it's great as a part of the recipe I'll be posting next week: Vegan Chocolate Cupcakes with Salted Cocoa Cashew Cream. Read on below for the simple recipe.

Ingredients

  • 1 cup raw almonds, soaked at least four hours

  • 4 cups filtered water

  • 2-4 tablespoons vanilla extract (depending on preference)

  • 4 tablespoons agave nectar (adjust to taste)

Directions

  1. Place water and cashews in a high-powered blender and blend until smooth.

  2. Strain through a nut milk bag.

  3. Place milk back in blender and add other ingredients.

  4. Enjoy!

This is best used within a day or two of making, if separation occurs, stir before serving.

©2017 Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content.

Vegan Chocolate Cupcakes with Salted Cacao Cashew Cream

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