Ingredients

The following ingredients have 4 Servings
  • 2/3 cup black sesame seeds
  • 1 tsp white sesame seeds
  • 1/2 cup raw cashews (soaked overnight)
  • 4 cups water
  • 3 tbsp maple syrup (or white sugar)
  • 1/4 tsp salt

Instruction

  • Add half of the black sesame seeds and half of the white sesame seeds to a non-stick skillet and spread them into an even layer. Toast the seeds over medium heat, stirring regularly, until the white sesame seeds are golden brown, 5-8 minutes. Transfer the toasted sesame seeds to a blender and toast the other half of the seeds.
  • Let the seeds cool down for about 15 minutes. Next, add the drained soaked cashews and water to the blender. Blend on high-speed for about 1 minute.
  • Using a nut milk bag, strain the cashew sesame milk. You can keep the pulp to add to baked goods, oatmeal, etc.
  • Transfer the cashew sesame milk to a medium saucepan. Add the maple syrup (or white sugar) and salt. Bring to a simmer over medium heat and simmer for about 10 minutes, whisking regularly. The milk should turn from a light grey color to a deep dark.
  • Enjoy warm during the colder months, or chilled with ice in the summer! Black sesame cashew milk will keep for up to 5 days in the refrigerator. It will separate, this is normal, just give it a good stir or shake before using.