Cashew-macadamia milk

Date

02.22.18

CategoryFood

This dairy-free recipe comes together in under 20 minutes.

Unlike many store-bought versions, homemade nut milk doesn’t contain any preservatives, says New York City-based recipe developer Julia Gartland. Both cashews and macadamias are packed with healthy fats. The former variety contains minerals such as zinc and magnesium, while the latter is a good source of B vitamins.

This recipe is part of our meal prep series. Click here for the full plan.

Yields 6 cups

Recipe development, food styling & photography by Julia Gartland

Ingredients

1 cup raw cashews

½ cup raw macadamia nuts

1 teaspoon vanilla extract

2 teaspoons maple syrup

Pinch of sea salt

Directions

Place the cashews and macadamias in a large bowl and cover with warm water. Soak for 15 minutes then strain and rinse.

In a high-powered blender, add the nuts and six and a half cups of water and blend for one minute or until very smooth. Strain the liquid using a muslin cloth or nut milk bag then return to blender.

Add in vanilla, maple syrup, and sea salt and pulse until well combined. Store in a glass jar in the fridge for up to five days.

Healthy meal prep: family breakfast

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