Ever since quitting dairy, I have wanted to try making my own nut milks – I had heard that it was easy but I just never bothered to try. The other day I decided to go ahead and test it out – OMG it is even EASIER than I had imagined. Not only is it crazy easy, it is so much more creamy and delicious than store bought! It’s also awesome because you can add dates for sweetness and more or less water depending on the consistency you prefer. I made ours to be probably around a 2% milk but you could even do a thicker version to act as a coffee creamer. Needless to say I am a huge fan and am so excited to make fresh cashew milk every week. 

INGREDIENTS

1 cup raw cashews

water

2-5 dates (depending on preferred sweetness)

vanilla bean or vanilla extract

sea salt

INSTRUCTIONS

Begin by soaking the cashews anywhere from 4 hours, up to overnight in the fridge (I chose to do overnight). Drain the cashews and rinse until the water runs clear. Pop the drained cashews into the blender and add dates and two cups of water – blend until pureed (around two minutes). Add vanilla, sea salt, and however much water you prefer (I added an additional 3 cups). Blend for an additional 1-2 minutes. Strain the mixture through a cheesecloth to remove any remaining pulp and THAT’S IT! 

Not including the soaking time this probably took me about ten minutes.. SO EASY! Not to mention that cup of raw cashews cost me around $5 which is around the price I pay for the store bought cashew milk – amazing! Also, store bought, even though better for you than dairy, still has additives that your homemade milk will not. It’s also nice that you can adjust the concentration and sweetness depending on your preference. You can also add some cinnamon to make a super healthy horchata!

xx

Tessa