creamy coconut cashew milk
Coconut cashew milk is a delicious alternative to traditional milk. To make this into a creamier version to use in your coffee as a creamer just use less water. This plant based milk is made by blending canned coconut milk and soaked cashews together. The result is a rich and creamy milk that can used in oatmeal, smoothies, tea and coffee. It’s a great alternative for those that are lactose intolerant, have a dairy allergy or just prefer plant based milk.
Coconut cashew milk is a good source of protein and healthy fats. It’s easy to make and can be stored in the fridge for 3 - 5 days.
Ingredients
1 can of coconut milk
1/2 cup of cashews (soaked in hot water for 20 minutes)
2 1/4 cups filtered water
1 tsp pure vanilla extract
Sweeten with honey or maple syrup (optional)
Begin by placing the cashews in a glass dish and adding hot water to them. Set aside to soak for 20 minutes.
Open the can of coconut milk and pour into a high speed blender
Add the filtered water, vanilla extract and sweetener (if using)
Blend for about 30 seconds
Rinse the cashews under cold water and then add to the blender
Blend on high for approx. 90 seconds or until you’ve reached your desired consistency.
*If the coconut milk looks grainy continue to blend on high until smooth.