I no longer purchase any plant-based milk from the grocery store, I always make them at home now. Why? It’s cheap, it’s easy, and I can control the creaminess and sweetness to my preference. For cashew milk, all you need is a high-speed blender, and unlike other plant-based milk (almond, oat), you don’t need to strain it because there’s no pulp. Less mess? Yes please!
- Prep Time: 5 minutes
- Allergens: Tree Nuts
- Servings: 4
- 1 cup raw cashews
- 2 Medjool dates (pitted)
- 3 1/2 cups water (optional)
- 1/4 teaspoon sea salt (optional)
- 1 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon cinnamon (optional)
Soak cashews in very hot water for 15 minutes (or room-temperature water for two hours or overnight).
Drain and rinse.
Add cashews to blender along with dates, water, salt, vanilla extract, and cinnamon, then blend starting on low speed and increasing to high until smooth and frothy (about 40 seconds).
Store in airtight container for up to three days.