Cashew Milk

By

Quick and easy, Cashew Milk is a rich and creamy non-dairy milk to enjoy with porridge, chia pudding, and lattes'. Play with the level of sweetness to taste.

View complete recipe

Ingredients

  • 5 Time 5 minutes
  • 5 Time 5 minutes
  • 5 Time 5 minutes
  • 5 Time 5 minutes
  • 5 Time 5 minutes
  • 5 Time 5 minutes
  • 5 1/2 5 1/2 C (1.08kg)
  • 5 1/2 5 1/2 C (1.08kg)
  • 5 1/2 5 1/2 C (1.08kg)
  • Author Traci York | Vanilla And Bean
  • Author Traci York | Vanilla And Bean
  • Author Traci York | Vanilla And Bean
  • 1 1 160g C Raw Cashews 160g
  • 1 1 160g C Raw Cashews 160g
  • 1 1 160g C Raw Cashews 160g
  • 2 2 2 Medjool Dates pitted*
  • 2 2 2 Medjool Dates pitted*
  • 2 2 2 Medjool Dates pitted*
  • 3-1/2 3-1/2 798g C Water** 798g
  • 3-1/2 3-1/2 798g C Water** 798g
  • 3-1/2 3-1/2 798g C Water** 798g
  • 1/4 1/4 1/4 tsp Sea Salt
  • 1/4 1/4 1/4 tsp Sea Salt
  • 1/4 1/4 1/4 tsp Sea Salt
  • 1 1 1 tsp Pure Vanilla Extract
  • 1 1 1 tsp Pure Vanilla Extract
  • 1 1 1 tsp Pure Vanilla Extract
  • 1/4 1/4 1/4 tsp Cinnamon optional
  • 1/4 1/4 1/4 tsp Cinnamon optional
  • 1/4 1/4 1/4 tsp Cinnamon optional

Preparation

Step 1

Soak the cashews in very hot water for 15 minutes (cashews can be soaked in room temperature water for two hours or overnight as well - whatever works for your schedule). Drain and rinse. Add cashews to the blender along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.

Store in a lidded container for up to three days.

Recipe Notes:
*Adjust to taste and use sweetener of choice. I've used maple syrup too, with delicious results.
**For thinner milk use 4 C (912g) water.

View complete recipe