Creamy and Nutritious Vanilla Cinnamon Cashew Milk Recipe

How to Make Homemade Cashew Milk with Added Pink Himalayan Salt

Cashew milk is a delicious alternative to dairy milk and is my favorite way to make a creamer for my Mudwtr. In this recipe, I’ve added vanilla extract, ground cinnamon, honey or maple syrup, and pink Himalayan salt to make a rich and flavorful cashew milk that is perfection for my warm morning beverage.

To make this vanilla cinnamon cashew milk, you'll need:

• 1 cup raw cashews

• 4 cups filtered water

• 1-2 tablespoons honey or maple syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• Pinch of pink Himalayan salt

To start, soak the cashews in water for at least 2 hours or overnight in the refrigerator. If you’re in a pinch, you can boil the cashews for 15 minutes. This will soften the cashews and make them easier to blend.

Once the cashews are soaked, drain and rinse them well. Then, add the cashews, filtered water, honey or maple syrup, vanilla extract, cinnamon, and pink Himalayan salt to a blender and blend until smooth.

You do not need to strain cashew milk. However, if you’d like a smoother consistency, you’re welcome to it. I’ve never done it and think the creaminess is divine as it is!

Store the vanilla cinnamon cashew milk in a sealed container in the refrigerator for up to 5 days.

This cashew milk recipe is not only delicious but also a great source of nutrients. Cashews are high in protein and healthy fats and contain important vitamins and minerals like magnesium and zinc. Cinnamon has antioxidant and anti-inflammatory properties, while pink Himalayan salt contains trace minerals that help balance electrolytes and support hydration.

This vanilla cinnamon cashew milk recipe is a delicious and nutritious alternative to dairy milk. Adding a pinch of pink Himalayan salt can enhance the flavor and boost the nutrient content of this homemade milk. If you give it a try, let me know!