How to Make Homemade Cashew Milk with Just 5 Simple Ingredients
If you start looking at the ingredients in the milk alternatives you’re buying, you may be shocked—and likely interested in a different approach. If you have a high-powered blender (I love my Vitamix) you can immediately stop buying that oily oat milk or that watery almond milk with all the added gums. Making your own milk at home is honestly so ridiculously easy you’ll laugh at how long you waited to make the change!
There are so many different iterations of homemade nut milk and your options are endless. I choose cashews because they do not require straining through a nut bag, they are super creamy and they have the best flavor to sub for regular milk. The best part about making it fresh is all the frothy foam you get after blending. I fill half of my coffee cup with just the foam! Chef’s kiss!
INGREDIENTS:
1 cup cashews (soaked)
3 cups water
1 cap full of vanilla (1-2 tsp)
Dash of sea salt
Dash of cinnamon (optional)
2-3 dates
INSTRUCTIONS:
Soak your cashews overnight by placing them in a bowl and covering with room temp water
In the morning drain and rinse your cashews and set them aside
Fill your high-powered blender with 3 cups of water
Add the vanilla, salt, dates, cinnamon (if using) and toss in the cashews
Blend on high for 2 minutes
Serve right away or place in the fridge to chill
Keep in fridge for up to 7 days and stir or shake before serving
TIPS & NOTES:
Store your milk in a glass carafe with a lid
If you don’t have a high-powered blender, you can still make the milk, you’ll just need to blend it longer and strain it after with a nut milk bag
Keep your dates in the freezer to keep them fresh
If you forget to soak your cashews you can flash soak them in hot water for 15 minutes, drain and rinse and add another half to full cup of water to the recipe. Although this works, the result is not the same and the milk will be more bitter
I love to add a dash of cinnamon to mine after it is made since my husband doesn’t like it with the cinnamon
Use maple syrup, honey or agave if you don’t have dates
Omit the sweetener all-together if you prefer it without (not my fave but it can be done)
