I have a post on how to make almond milk and now I’m going to share with you how to make yummy cashew milk and it’s soooo easy to make – easier than almond milk because you don’t have to peel the cashews.
I came up with this recipe on my own and I’m pleased with the results.
Since I only use cashew milk in oatmeal, smoothies, and to bake with, I only make a small batch.
You can double the recipe to make more if you wish.
Here’s the recipe:
½ cup of cashews (the ones I used had sea salt on them).
2 cups of water.
1 teaspoon of pure vanilla extract.
¼ cup of chopped Medjool dates (the dates I have are rolled in coconut flour, but it shouldn’t make a difference if yours isn’t).
Soak cashews in water for 4 hours or overnight.
Drain and rinse the cashews.
Put all of the ingredients into a blender (I don’t have a blender, so I used a Magic Bullet).
Blend for a couple of minutes.
Strain milk through a cheesecloth or nut bag.
Pour milk into a jar.
It stays good in the fridge for 3-4 days.
Enjoy your yummy cashew milk! 😊