As a kid, my favorite cereal was cinnamon toast crunch. I specifically loved drinking the leftover milk - it was a sugary and cinnamon-y delight!
My new version is dairy-free, naturally sweetened, and I think it tastes even better!
Somehow, I've been a cashew lover for years and never tried my hand at making cashew milk. I know the straining process can be intimidating when it comes to nut milks. Best part of this recipe? It's no strain!
Cashew don't have a 'skin' like almonds, hazelnuts, brazil nuts, etc. For this reason, as long as they are soaked for at least 2 hours and mixed with adequate water, your end product won't be pulpy!
This milk is frothy, creamy, and seriously flavorful. Enjoy it in a glass, over your favorite granola, in smoothies, chia puddings, oatmeal, as coffee creamer, etc... It never lasts long in my fridge :)
Cinnamon Toast Cashew Mylk
Servings: 7
Prep Time: 2 hours or overnight
Assembly Time: 5 minutes
Total Time: 2 hours + 5 minutes
Notes:
*You can use whole cashews or cashew pieces, just make sure they are RAW, not roasted.
Nutrition:
Serving Size: ~1/2 cup (4 oz) Total Calories: 119 Total Fat: 7 g
Sodium: 33 mg Potassium: 118 mg Total Carbohydrate: 10 g
Fiber: 1 g Sugar: 5 g Protein: 3 g
