Watch The Rhode Show interview:
Discover Newport brought Chef Brigid Rafferty, owner and chef at The Power of Juice, onto The Rhode Show. She made Cashew Nut Milk (aka Protein Nut Milk), Hot Stuff and Not Your Mother’s Mousse.
1 cup of raw organic cashews
5 cups of filtered water or spring water
1/4 cup organic maple syrup
1 tsp. organic ground cinnamon
1 Tbsp. vanilla extract
1 tsp. flaky sea salt
1. Soak the cashews in filtered water for at least four hours and up to four days (I prefer soaking at least two days)
2. Add all ingredients to a Vitamix or other household blender
3. Blend on low speed for 30 seconds to pulverize the nuts
4. Blend on high speed for two minutes until milk is fully blended and liquidized
5. Chill and then use
The nut milk can be kept for up to five days in a refrigerator. Use as a beverage, on cereal, on granola, to flavor iced coffee or as a base for your favorite smoothie.