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Cashew milk

Course Pantry
Cuisine American
Keyword dairy-free milk, homemade cashew milk, nut milk, plant milk
Prep Time 15 minutes
Total Time 15 minutes
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

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.