Cashew Milk

By Vegiegail

Ingredients

• 1 1/2 cups raw cashews
• 4 1/2 cups filtered water
• 2 Medjool dates
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Details

Servings 6
Adapted from oneingredientchef.com

Preparation

Step 1

Soak the 1 1/2 cups cashews overnight in the refrigerator. You may be able to get away with as little as 5 hours of soaking, but the longer you soak, the better they will blend in the final milk. I usually soak for about 12 hours and this works perfectly.

After they have soaked, drain the cashews and add them to a high-powered blender like a Vitamix with 4 1/2 cups of water, 2 pitted Medjool dates, at least 1 teaspoon of vanilla, and 1/2 teaspoon sea salt. Blend for 2+ minutes (much longer than you would a smoothie, for example) to ensure the cashews have been fully pureed.

Pour into a pitcher or decanter and chill before serving. As I mentioned, this milk does not need to be filtered when using a high-powered blender. This was a surprise to me. I actually tried filtering it like I would almond milk and everything went straight through the bag with no pulp remaining. Perfect.