Ingredients for Bpc Cashew Milk Knockoff
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How to Make Bpc Cashew Milk Knockoff
- Soak 1 cup raw cashews in 2 cups of filtered water overnight (or at least 4 hours).
- Drain the soaked cashews, reserving the soaking water.
- Combine the drained cashews and 1 cup of the reserved soaking water in a high-speed blender.
- Blend until completely smooth and creamy, adding more soaking water, 1 tablespoon at a time, if needed to reach desired consistency.
- If desired, strain the cashew milk through a fine-mesh sieve or cheesecloth for a silkier texture.
- For the classic BPC flavor: Add 1-2 tablespoons of agave nectar (to taste), 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- For a Chai Cashew Milk twist: Add 1/2 teaspoon each of ground nutmeg, ginger, and cardamom along with the agave, vanilla, and cinnamon.
- Stir well to combine all ingredients.
- Taste and adjust sweetness as needed. Serve chilled or over ice.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
62g
Carbs
15g
