Almond milk is a staple in most "clean"/"paleo"/"real food" (etc.) kitchens. And for good reason - it's delightful! That said, I think that almonds hog the lime light a little bit. Just like with almonds, you can make dairy-free milks from essentially any nut. I do love my homemade almond milk recipe, but I'm not always in the mood to whip out my nut milk bag (wow, the inappropriate interpretations of that phrase are never ending).
Today, I'm going to walk you through making cashew milk, which entails one step less than almond milk...win! Just soak, blend and boom. You'll find that this version of dairy-free milk is much thicker and creamier than its almond counterpart, making it perfect for smoothies, oatmeal and baking. Enjoy!
- 1 cup raw cashews + water to soak
- 5 cups filtered water
- 3 dates, pitted (if they are hard, soak them for about 15-20 minutes to soften a bit)
- 1 tsp vanilla extract
- Pinch of sea salt
- Soak your cashews in a bowl of filtered water for 4 hours (just fill the bowl up enough to submerge all the cashews).
- Drain and rinse the cashews.
- Add the cashews, water (5 cups), dates, vanilla and sea salt to your blender. Blend on high for about a minute, or until it is all blended together into a creamy, smooth consistency.
- Store in an airtight container in the fridge.
Note: It's normal for the milk to separate in the fridge. Just give it a good shake before using and you're good to go!