Vegan strawberry milk
This refreshing strawberry milk is packed with berry flavor. And because it is made with cashews, it is wonderfully velvety & full-bodied. Makes about 2 2/3 cups strawberry milk.
Servings: 3 people
Put all of the ingredients into a high speed blender. Blend until completely smooth. (You'll know that the cashews are fully broken down once you stop hearing any crackles or crunches of them breaking up.)
You can drink the strawberry cashew milk right away. But for an even tastier drink, move it to a covered container, and refrigerate for at least an hour or two. The cashew milk will continue to thicken, making it even creamier. And the flavor is best when it's ice cold.
*If you aren't using a high speed blender, you will need to give your blender some help to break up the raw cashews. Your first option is to soak the cashews in water for several hours. Then drain the cashews, and continue with the recipe as written. Your second option is to grind the dry raw cashews in a clean coffee grinder. Add them to your standard blender, and continue with the recipe as written.
The strawberry milk will separate a little in the refrigerator. So always give it a stir before serving.
I recommend using all of the strawberry cashew milk within two or three days. That's when homemade nut milks are at their best.
Calories: 187kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 390mg | Fiber: 3g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 56.4mg | Calcium: 38mg | Iron: 1.9mg