Vanilla Cashew Milk

I have an obsession with nuts. I feel like I need to have a full stock of all my favorite nuts at all times: pecans, pistachios, almonds, macadamia nuts, brazil nuts, walnuts and cashews. I have been ordering from Thrive Market for a while now, and with their new organic nut selection I have gone kind of crazy. Like spending hundreds of dollars I don’t have on just nuts crazy (thanks ever climbing Discover card!). Though I love making my own almond milk, cashew milk is just so much easier. And creamier.

So creamy.

What makes cashew milk so much easier to whip up than almond milk? it comes down to having to use the nut milk bag. It isn’t like it is that time consuming to use, or to clean, but it is an extra step that fortunately can be skipped when using cashews.

Why? Because cashews don’t have that outside skin and because, well, they are cashews. Somehow they absorb all that water making them just that much better. Gosh and how creamy that milk is!

But how do you make it, you ask? (Or don’t ask and I just assume that you do so let’s go on). First you put the raw cashews in a jar, cover with water and store in the fridge overnight. In the morning drain those nuts and give them a good rinse. Toss them in the blender and add 4 cups of water. A few pitted dates for sweetness, a teaspoon or two of pure vanilla extract and a pinch of salt brings your milk to a whole new level. Cinnamon? Even better! Shredded panela? Now you’re just making a delicious cashew milk shake aren’t you?

CC_Vanilla-Cashew-Milk

Blend all of that together on high until creamy and luscious, about a minute (thank god for my Vitamiix). Pour out in jars and enjoy in cereal, oatmeal, tea, you name it! Anywhere you would use some creamy vanilla milk goodness use this milk. Or drink it straight, because it is that damn good too!

Vanilla Cashew Milk

Servings: 6

Prep: Overnight

Cook: Nope! Just blend!

Ingredients

1 cup raw cashews

4 cups water

3 dates, pitted

2 teaspoons pure vanilla extract

pinch salt

Directions

Place cashews in a large jar and fill jar with water. Refrigerate overnight.

Drain and rinse cashews, then place with blender along with water, dates, vanilla and salt. Blend on high speed until creamy and completely smooth, about 1 minute.

Store in jars and use as desired.

Tip! Enjoy your cashew milk within the next 2-3 days though I am sure you will finish it off before then.

Tip 2! Make sure that your cashews are as fresh as possible for your milk. If they have any hint of a fishy smell discard them as they have begun to or have completely gone rancid. Cashews should have a neutral smell aka don’t smell like much, so give them a sniff before you use them just to make sure!

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