If you’ve ever wanted to try making some kind of Nut Milk at home but don't know where to start, then let me suggest you try Cashew Milk (even if you don't like the taste of cashews!). I’ve made Almond Milk a couple of times now and it’s turned out pretty good, but Cashew Milk has taken my love of nut milks to a whole other level. It’s so creamy and delicious, doesn't have too strong of a nutty flavour, and it’s super (I mean like, super duper) easy to make. No straining of pulp, it blends into a beautiful creamy frothy milk and once you've soaked the cashews you can literally make it in less than 5 minutes.
Cashews are packed with all kinds of healthy nutrients like Vitamins B6, E, and K, along with minerals like iron, magnesium, selenium, copper, phosphorus and zinc, all of which are important for maintaining a healthy body. They are however high in calories, so having them in milk form (where much of the milk is made up of water) is a great way to get all of the health benefits of cashews but with less calories.
So here’s what you’ll need:
1 cup Cashews (raw)
2 Medjool Dates
1 tsp Vanilla
pinch of Sea Salt
4 cups Filtered Water
Soak the cashews in a large bowl of water for 3-6 hours.
After soaking, rinse cashews well and drain.
Place soaked cashews in a blender and pour in the filtered water.
Add in dates, vanilla and sea salt.
Blend on high till the mixture turns into a creamy off-white colour (roughly 1-2 minutes).
Pour into an airtight jar and keep in fridge for up to 3 days.
You can drink the Cashew Milk as is, or use it as a base for smoothies, lattes, or as a milk substitute.
Give this a try, and let me know how you like it in the comments below!