Cardamom Cashew Milk

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

  • Servings: 3 cups
  • Time: 15 min. (soak cashews overnight)
  • Difficulty: easy
  • Print


Ingredients

  • 1 cup raw cashews (soaked in 1 cup of water overnight)
  • 3 cups filtered water
  • 1/4 tsp cardamom powder
  • 1 tbs agave syrup

Directions

Drain 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.

Nutrition Information:

  • Approximate calories per cup: 200 cal

 

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2 thoughts on “Cardamom Cashew Milk

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