Maple and Cardamom Cashew Milk
Cashew milk is a great breakfast beverage, and even better when its flavored with maple syrup and cardamom.This recipe is easy to make, with only three steps: soak, rinse and blend!Unlike almonds and hazelnuts, cashews don't have skin which means there is no residue left behind after blending!
Soak the cashews in a large quantity of water for at least 4 hours or overnight.
Strain the nuts, discard the water and rinse well.
Place all ingredients in a high-speed blende. Blend until the texture is smooth, homogenous and creamy.
Store in an airtight glass container in the refrigerator for up to 4 days.
Flavor the milk by adding cinnamon, cocoa powder, vanilla, etc.