Description
Say goodbye to store-bought nut milk because this no strain cashew milk is the most decadent and creamy nut milk ever! And, best of all it takes only two minutes to whip up this easy cashew milk recipe.
Ingredients
Scale
Rich Version | 100 Calories per Cup
- 1 cup raw Cashews ((raw unsalted))
- 4 cups Water ((add more if you like it less thick))
- 1 pitted Medjool date
- ½ tsp Vanilla extract or Vanilla paste
- ¼ Kosher salt
Lower-Calorie Version | 65 Calories per Cup
- ¾ cup raw Cashews
- 7 cups Water
- 1 pitted Medjool date
- ½ tsp Vanilla extract or Vanilla paste
- ¼ tsp Kosher salt
Instructions
- Add the cashews, pitted medjool date, vanilla extract, salt and water to a blender. Blend on low speed for 30 seconds and then slowly ramp up the speed to a high and continue to blend for an additional 1 minutes and 30 seconds.
- After 2 minutes, the cashew milk is ready. Pour it into a glass jar and store in the fridge for up to 4 days. That’s it!