Anti-Inflammation Cinnamon Cashew Milk Recipe
This anti-inflammatory cinnamon cashew milk is a creamy and nutritious dairy-free alternative that's quick and easy to prepare. Packed with healthy fats and anti-inflammatory properties from cinnamon, this drink is perfect for supporting overall wellness.
Equipment
- Blender (high-speed preferred)
- Fine-mesh strainer or nut milk bag
- Airtight container for storage
Ingredients
- 1 1/2 cups organic raw cashew pieces
- 4 1/2 cups purified water
- 1 tsp maple syrup plus more to taste
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
Instructions
- Blend Ingredients: Add the cashew pieces, purified water, maple syrup, and cinnamon into a blender. Blend on high speed for about 1 minute, or until the mixture is smooth and resembles milk.
- Strain: Pour the liquid through a fine-mesh strainer or nut milk bag set over a bowl to remove any cashew solids.
- Season and Adjust: Stir in a pinch of kosher salt. Taste the milk and adjust sweetness by adding more maple syrup if needed.
- Store: Transfer the milk into an airtight container and refrigerate for up to 1 week. Stir well before each use.
Notes
- Cashews do not require soaking, making this recipe exceptionally quick.
- For added anti-inflammatory benefits, consider adding a small piece of fresh turmeric during blending.
- Store whole cashews in an airtight container in the freezer to keep them fresh and prevent rancidity.
Tried this recipe?Let us know how it was!