Homemade Nut Milk Part 1: Cashew MILK

Cashew milk quickly became our favorite dairy alternative. It’s arguably more creamy, rich and milk-like than almond. The best part? You don’t need to strain it, making it a simpler homemade nut milk. Customize as you would almond milk, and use in savory or sweet dishes. — Dak

Ingredients

1 cup raw cashews
3 dates (optional)
⅛ tsp vanilla (optional)
Pinch of salt

Instructions

Soak cashews in room temperature or cold water for at least an hour (or overnight).
If using, soak 3 medjool dates for 15-30 minutes in warm water.
Rinse and strain the cashews, then throw in the blender with *3 ½ cups of water and a pinch of salt.
If using, add the vanilla and medjool dates.
Blend until smooth.
That’s it!

Notes

*You can adjust the amount of water you add depending on what you’d like to use this nut milk for. Sometimes we want it to be thick like creamer and add less. 3 ½ cups will result in a more milk-like consistency.

Homemade Nut Milk Part 1: Cashew MILK

Ingredients

1 cup raw cashews

3 dates (optional)

⅛ tsp vanilla (optional)

Pinch of salt

Instructions

Soak cashews in room temperature or cold water for at least an hour (or overnight).

If using, soak 3 medjool dates for 15-30 minutes in warm water.

Rinse and strain the cashews, then throw in the blender with *3 ½ cups of water and a pinch of salt.

If using, add the vanilla and medjool dates.

Blend until smooth.

That’s it!

Notes

*You can adjust the amount of water you add depending on what you’d like to use this nut milk for. Sometimes we want it to be thick like creamer and add less. 3 ½ cups will result in a more milk-like consistency.