HOMEMADE CASHEW MILK
This super easy recipe will make you wonder why you keep buying plastic jugs of almond, oat, or cashew milk every week! Making your own plant milk is much easier than you think and I promise once you start you will never go back.
Start by soaking your cashews and dates overnight or for at least one hour.
Rinse and drain.
Add to a blender with the remaining ingredients & blend on high for 1-2 minutes.
Vanilla is optional but I love the subtle flavor it gives.
I use a nut milk bag from Eco Bags but if you don't have one a fine cheese cloth should work. If you don't have one of those either and want this to be really low maintenance then make the following adjustments. If you don't want to strain the milk you must soak the cashews over night and do not add the dates. Instead of dates we will use 1-2 tbsp of maple syrup depending on how sweet your milk. This will make sure that the milk is extra smooth and will have minimal chunks or grit.
Pour milk through the bag.
Squeeze out as much as you can.
I love this beautiful Simon Pierce Bowl with a spout as it makes pouring it into a jar so much easier but a funnel would work here as well.
Add to your leftover jars you most likely have and place in the fridge, enjoy throughout the week!
HOMEMADE CASHEW MILK RECIPE
Time: 1 hr 5 min
Yield: ~ 4-5 cups
1/2 cup cashews
5 cups water
2 medjool dates, pitted
1/4 tsp salt
1 tsp vanilla extract
Soak cashews & dates in water over night OR for at least 1 hour.
Rinse and drain cashews & dates. Add to high speed blender with remaining ingredients. Blend on high for 1-2 minutes.
Pour through a nut milk bag or fine cheese cloth.
Add to your favorite jar.
Enjoy within 5 days.