Simple, creamy homemade cashew milk without any preservatives, thickening agents or other funky ingredients. You won’t miss dairy with this recipe!
Makes 1750ml (1 3/4 litres)
1 nut milk bag or cheesecloth
1 cup cashews
5 cups of filtered water (plus extra for soaking)
2 pitted Medjool dates
1/2 tsp Himalayan salt
1 tsp vanilla extract
1. Soak cashews overnight.
2. Rinse cashews and drain.
3. Blend with 5 cups filtered water.
4. Pour mixture through nut milk bag/ cheesecloth and squeeze milk into a large bowl.
5. To add flavour and sweetness, add vanilla, dates and salt. Blend again until date is well-incorporated.
6. Pour into glass jar and store in the fridge for up to a week. Enjoy in coffee, on its own, smoothies and more!
🎶 Music: Mornings Musician: Jef