This Cashew Milk could almost be called Cashew Cream because it’s so rich and well… creamy. Soak the nuts overnight so they’ll dissolve without the need for straining. Enjoy in coffee, on cereal, in baking and in smoothies!
- 1 cup raw cashews plus water for soaking
- 3 cups water
- 3 pitted medjool dates
- Soak and Rinse Cashews: Measure cashews into jar. Fill with water. Soak the cashews overnight on the counter or in the fridge. Drain and rinse cashews, discarding soaking water.
- Blend: Put cashews, pitted dates and fresh water in the blender. Blend on high for 2-3 minutes or until cashews and dates are completely dissolved.
- Store: Pour the cashew milk directly into one or more glass jars. Keeps for up to 5 days in refrigerator.
Variations: Use 1 Tbsp maple syrup or honey instead of dates. Add vanilla, cinnamon, a pinch of sea salt to jazz it up. Add cocoa powder, ginger, turmeric for flavored wowza.
Cheese Sauce: For a simple plant-based “cheese” sauce, omit the dates and add nutritional yeast and salt.
No time to soak? If you have a powerful blender, you can just blend the heck out of the cashews without presoaking. Or soak for at least 3 hours. You can also boil the cashews for a few minutes but I feel like this might kill off some of the good stuff.
Bothered by bits? If you’re noticing bits of cashew floating in your coffee, strain the milk through a mesh bag. Purchase a “nut milk bag” or just pick up “paint strainer” bags at Home Depot. Look for the 1-gallon size with elastic at top. (Approx: $5 for 2). If you’re thinking cheesecloth, think again… too messy!
Serving Size: Because this cashew milk is so thick and creamy, the suggested serving size for cereal is 1/2 Cup. Add cold or hot water to dilute, if desired. If using 2 Tbsp for your coffee, that’s one-fourth of the 1/2 Cup suggested serving size, so just divide by four.
- Category: Drinks
- Method: Blender
- Cuisine: American
Keywords: vegan, gluten-free, quick, beverage, dairy-free, nut milk