Description

For all my dairy-free girlies who are tired of processed oat milk and watery almond milk, say hi to this creamy homemade cashew milk. Aka my favorite dairy-free milk because it pairs well with everything, doesn’t need to be strained in a nut milk bag, and is zero waste.

Ingredients

Scale

1 cup raw cashews
2 medjool dates, pitted (optional)*
4 cups filtered water
2 tsp vanilla extract or vanilla bean paste*
1/8 tsp kosher salt

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Instructions

Add all of the ingredients to your blender. Blend on low speed for 30 seconds and then slowly ramp up the speed to high and continue to blend for an additional 1 minute and 30 seconds.
After the 2 minute mark the cashew milk is done – it should be super creamy. Pour the milk into a glass bottle and store it in the fridge for up to 4 days.

Notes

*If you’re planning on using this milk for cooking I would leave the vanilla and dates out. I usually make this milk without the vanilla and dates so I can use it for other things besides my morning matcha. Additionally, feel free to leave out the dates only if you prefer unsweetened vanilla cashew milk!