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Salted Maple Cashew Milk

A clear glass pitcher filled with creamy Salted Maple Cashew Milk, showing a layer of froth on top, sitting by a sunlit window.
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A recipe for creamy, homemade cashew milk flavored with maple syrup and sea salt for a balanced sweet and savory taste.

Ingredients

Scale
  • 1 cup raw cashews
  • 4 cups filtered water (for blending)
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 2 cups filtered water (for soaking)

Instructions

  1. Place the raw cashews in a bowl and cover them completely with 2 cups of filtered water. Let the cashews soak for at least 4 hours or overnight.
  2. Drain and thoroughly rinse the soaked cashews.
  3. Transfer the rinsed cashews to a high-speed blender. Add 4 cups of fresh filtered water, maple syrup, and sea salt.
  4. Blend on the highest setting for 1 to 2 minutes until the mixture is completely smooth and creamy. Do not over-blend past the point of smoothness, as this can sometimes make the milk slightly slimy.
  5. Place a nut milk bag or a fine-mesh sieve lined with cheesecloth over a large bowl or pitcher.
  6. Carefully pour the blended mixture through the lined sieve or nut milk bag. Gently squeeze the bag or press the pulp to extract all the liquid. Discard the pulp or save it for baking.
  7. Pour the finished milk into an airtight container.

Notes

  • For the creamiest texture, use a high-powered blender.
  • Adjust the maple syrup and salt amounts to match your preferred level of sweetness and saltiness.
  • Store the milk in the refrigerator for up to 4 days. Shake well before each use as separation is natural.
  • This milk works well in coffee, smoothies, or poured over cereal.

Nutrition

Find it online: https://sundayflavor.com/salted-maple-cashew-milk-recipe/