Homemade Cashew Milk
By now, I think many of us have heard many of the store-bought dairy-free milks aren’t really the best. They’re full of gums, carageenan, and if I’m being honest, they contain very small amounts of nuts & seeds, which means they contain very small amounts of nutrition. The reason they’re so thick is because of the fillers!
A really great way to avoid this is making it yourself at home! There are so many varieties to choose from like almond, hemp, pistachio, walnut, etc., but I’ve found homemade cashew milk to be the easiest & tastiest!
Homemade Cashew Milk
Servings: 6
Ingredients
1/3 - 1c raw, unsalted cashews (use more for a creamier milk)
6c filtered water
1-2 soaked dates (optional)
cinnamon (optional)
vanilla (optional)
Directions
Bring a tea kettle filled with water to a boil.
Pour your cashews into a medium-sized bowl & cover with the boiling water. Allow to sit for about 30 minutes (alternatively, you could cover with cool or room temp water & store in the fridge over night).
Drain your cashews & add to a high-power blender along with your dates, vanilla, and/or cinnamon, if using.
Blend on high for 2 - 4 minutes, or until the milk is completely smooth.
Pour into milk jugs and store in the fridge to use throughout the week!
