Carrot Cake Cashew Milk

Creamy carrot cake decadence in a glass! Cashew milk does not need to be strained like almond milk because the nuts have no skin. Once your nuts are soaked you can have this milk ready in under 3 minutes. This is a featured recipe from my new eBook – Earth Milk: Delicious Non-Dairy Milks, Creamers, And Shakes That Are Good For You And The Earth which is available on Amazon and Kobo.

 

Ingredients:Earth-Milk-Cover
  • 4 cups water
  • 1 cup raw cashews, soaked
  • 5 big pitted dates (eg. Medjool) or 1/3 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
Directions:
  1. Soak cashews for a minimum of 4 hours by covering them with water in a bowl.
  2. Drain and rinse.
  3. Place all ingredients in a blender and blend for one minute or until smooth.
  4. Pour into a container and store in the fridge for up to 5 days.
Makes 5 cups

 

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