Cashew milk
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Soaked cashews blended with dates, water, vanilla and cinnamon into a creamy milk that needs no straining.
Ingredients
- 1 cup (160 grams) raw cashews
- 2 Medjool dates pitted, or 3 tsp of maple, honey or agave
- 3 1/2 cups (800 grams) water (4 C/912g for thinner milk)
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon optional
Equipment
- blender
- pitcher
Directions
- Soak the cashews in very hot water for 15 minutes (or in room-temperature water for 2 hours or overnight). Drain and rinse.
- Blend the cashews with the dates, water, salt, vanilla, and cinnamon, beginning on low and building to high, until smooth and frothy, about 40 seconds.
- If there are still chunks, strain through a nut milk bag, cheesecloth, or fine strainer (a high-speed blender usually makes this unnecessary).
- Keep in a covered container in the refrigerator.
Notes
Keeps up to three days in the fridge; shake well before using. Adjust dates to taste. For savory recipes, blend only cashews and water.