Recently, we purchased a very high-powered blender, known as the Vitamix, and ever since I have been experimenting with homemade nut butters, dressings, smoothies and of course nut milks. I tried making almond milk and it was a complete success and very delicious, indeed. The only issue with making almond milk on the regular, is that the almond pulp is left over after you strain the milk. So unless you’re going to make good use out of the pulp, milking cashews is a great alternative… And did I mention the milk is extra creamy?
I absolutely love nut milks. When I first tasted this velvety, sweet, soft, creamy milk, I immediately fell in love. Move over almond milk, cashew milk is my new milk obsession. Nut milks are so easy to make, however making cashew milk is a complete step less than almonds as there is no straining required! The cashews completely dissolve and turn into a wonderful, creamy beverage, which is ideal, as no fibre or nutrients are lost in the process. It’s best to soak the cashews for at least 4 hours or even overnight in water, this ensures soft cashews for easy blending. Depending how creamy you prefer your milk, you can control the consistency of the milk by just adjusting the water content. These are some of the benefits from creating your own homemade nut milk, free of preservatives and other harmful additives.
Cashew milk is certainly an exquisite, rich tasting dairy-free milk that can be enjoyed on it’s own as a nice refreshing beverage, or in cereal, tea, and coffee.
- 1 cup cashews, soaked for at least 4 hours (overnight soaking is best)
- 3 cups water
- 2 dates, pitted
- 1/4 teaspoon vanilla extract (optional)
- Drain and rinse cashews.
- Combine all ingredients in a blender and blend for 2 minutes on high.
- Serve chilled.
Store in the fridge for 2 - 3 days to ensure freshness.
The dates can be substituted by your choice of sweetener such as agave or maple syrup.