Cashew Milk

I have found that I prefer nut milks or soymilk to cow’s milk when I drink coffee or in my smoothies. My favorite is soymilk, partly because I also love tofu, but the tetrapak containers it comes in are quite wasteful, especially when we go through them quickly. I wanted to try making a milk alternative at home and decided to try using cashews. My family was once given a gift of a mail order juice cleanse, but we just drank the juices individually. My favorite one was a “juice” that had cashews, a date, some vanilla, and cinnamon. Ever since I have tried to find a similar juice available in stores, but I have never found one until creating my own! This cashew milk tastes exactly the same, and it is delicious in coffee, tea, or just on its own.

Make sure to use raw cashews in this milk, otherwise the milk will become oily from the roasted nuts. If you want to scale this recipe, make sure the cashews and water are in a 1:4 ratio for the best results. The flavorings are optional, but recommended.

Ingredients

1 cup raw cashews

4 cups water

1/4 tsp ground cinnamon

2 tsp vanilla extract

1 date

Directions

In a high speed blender such as a VitaMix, add in the cashews and water. Let the cashews soak for 20 minutes and then add in the cinnamon, vanilla, and the date. Blend on high until the mixture looks like milk, about 30 seconds to 1 minute. If you want, you can strain the liquid but it isn’t necessary when you use a high speed blender. Pour into a jar and refrigerate until cold.

Enjoy!