What I love about this cashew milk is that you can pretty much make it however you please. If you’re using it in a savory way, just don’t add vanilla and now it’s essentially a dairy-free blank slate that you can use in baking or cooking, or just on it’s own. If you want to add a little more sweetness, use an unrefined sugar source such as maple syrup or dates. Just be aware that you’re dates may not blend up completely if you don’t have a high-powered blender such as a Vitamix.
I love using this homemade, super creamy cashew milk in smoothies and oatmeal. In fact, I just made a big batch of oatmeal this morning for myself and my toddler and it. was. divine. Plus, it’s a great way to add in some extra nutrients and healthy fats for my two-year-old. I’ve never been much of a “milk by the glass” drinker, but my toddler loves having a big glass full! And I simply can’t argue with that. She loves helping mommy make it, too!
I truly believe that one of the greatest gifts you can give children is a love and desire to cook/create real food. Being in the kitchen together instantly puts me in my happy place, and I can already see my two-year-old getting excited about cooking and trying new things with mom. I’m smiling just writing this 🙂
Unsweetened Vanilla Cashew Milk
servings: about 5 cups
INGREDIENTS
- 1 cup raw cashews
- 4 cups water [plus more for soaking cashews]
- 1-2 tsp vanilla extract
- optional add ins: 1-2 dates, maple syrup, cinnamon
DIRECTIONS
Place 1 of cup cashews in a medium-sized bowl. Cover cashews completely with water. Cover with lid or plastic wrap and let soak for 8-12 hours, or overnight. Once soaked, drain and rinse cashews [discarding the soaking water]. Add cashews into a blender with 4 cups fresh water. Blend on high for a minute or two. Add vanilla extract and blend for another 30 seconds. At this point you can choose to add additional add-ins such as dates, maple syrup or cinnamon. Your dates may not blend completely if you don’t have a high-powered blender such as a Vitamix. Transfer milk to an air-tight beverage container and store in the fridge for 3-4 days. Shake well before each use as the milk with naturally separate.
*you can also strain your milk through a nut-milk bag before transferring to your beverage container to obtain a smoother consistency.
- 1 cup raw cashews
- 4 cups water [plus more for soaking cashews]
- 1-2 tsp vanilla extract
- optional add ins: 1-2 dates, maple syrup, cinnamon
- Place 1 of cup cashews in a medium-sized bowl.
- Cover cashews completely with water. Cover with lid or plastic wrap and let soak for 8-12 hours, or overnight.
- Once soaked, drain and rinse cashews [discarding the soaking water].
- Add cashews into a blender with 4 cups fresh water.
- Blend on high for a minute or two.
- Add vanilla extract and blend for another 30 seconds.
- At this point you can choose to add additional add-ins such as dates, maple syrup or cinnamon.
- Your dates may not blend completely if you don't have a high-powered blender such as a Vitamix.
- Transfer milk to an air-tight beverage container and store in the fridge for 3-4 days.
- Shake well before each use as the milk with naturally separate.
- *you can also strain your milk through a nut-milk bag before transferring to your beverage container to obtain a smoother consistency.
Have you tried making your own nut milk yet? Let me know! 🙂
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