You can buy nut milks at all grocery stores these days but there’s something really satisfying about making it at home. The taste is different – better and creamier in my opinion. Plus, you can control all of the ingredients. You can vary the flavor by adding your favorite sweetener or spice. I used cardamom because it reminds of when my mom used to make warm milk with cardamom when I was a kid. She would make it when anyone was sick and it always made me feel better! You can store cashew milk in an airtight container for up to 3 days in the fridge.
Cardamom Cashew Milk
- 1 cup raw cashews (soaked in 1 cup of water overnight)
- 3 cups filtered water
- 1/4 tsp cardamom powder
- 1 tbs agave syrup
DirectionsDrain water from soaked cashews (discard drained water) and rinse thoroughly. Place cashews, 3 cups cold filtered water, cardamom powder, and agave syrup in a high powered blender and blend until smooth. This may take a 1-2 minutes depending on your blender. Store in airtight container in the fridge for up to 3 days.
- Approximate calories per cup: 200 cal
2 thoughts on “Cardamom Cashew Milk”
Sounds delicious, and super easy! Thanks for sharing!!
I’ve made cashew milk many times but never had it with cardamom, very interesting 😊 Warm milk, now there’s a blast from the past to childhood bedtimes…