Homemade Cashew Milk

I've been on a "do it yourself" kick lately, so after experimenting with homemade oat milk, I decided to look up a recipe for homemade cashew milk (since I had some left over from the Avocado Pesto Pasta.)

Surprisingly, it was really simple and required no straining - like some other nut milks do.

Cashew Milk
1 cup (raw) cashews, soaked overnight
3 cups water
2 tablespoon agave nectar (or more, to taste)
A pinch of Celtic sea salt

1. Discard soaking water and rinse cashews thoroughly until water runs clear
2. Place cashews, (4 cups fresh) water, agave and salt in a Vita-Mix (or other high speed blender)
3. Process on high speed 20-30 seconds and then repeat until fully blended
4. Store in glass mason jar in refrigerator

Note: The original recipe calls for 4 cups of water, but as I was adding it to the blender, 3 cups seemed to be the right consistency for me. I also added a little extra agave to make it sweeter.

Original recipe from: Elana's Pantry

Homemade Oat Milk

If you have some extra quick oats laying around and wanted to make your own Oat Milk, give this recipe a try.

1/2 cup Quaker Quick Oats
3 tsp Sugar
1 cup Water

1. In a blender, blend the oats until they turn into a flour type consistency. (I used the Magic Bullet w/ the flat blade)

2. Add the water and sugar and blend until all ingredients are combined together.

Tip: For a thinner 'milk', use 1/4 cup more water. If you want a thicker 'milk', use 1/4 less water.

Servings: 1 (about 10 oz)
Calories: 195 (per 10 oz)