Many women are looking for milk alternatives because they are sensitive to dairy milk. Nut milks are gaining a lot of popularity, they are convenient, they taste delicious and there are so many brands and flavors to choose from. Some brands are healthier than others, please read ingredients list as some nut milks contain a lot of sugar and other additives. While store bought milks are very convenient, once you see how easy it is to make this delicious and creamy cashew milk, you will be hooked!
Cashew milk does not need to be strained, it has a naturally sweet flavor and a very creamy texture. It goes well with hot drinks, it is great chilled over cereal, can be used in cooking and baking. I even use it to make cashew ice cream in my ice cream maker! There is really no excuse not to make it!
Soak 1/2 a cup of raw cashews in filtered water and let stand over night (or 4-8 hours).
Place drained cashews in a high power blender (the Vitamix is an excellent choice)
2 cups of filtered water
1 pinch of sea salt
1-2 Medjool dates (you can also use 1-2 tablespoons of maple syrup instead)
1 teaspoon of vanilla extract (optional)
Blend until creamy.
Store in a glass bottle or jar in the fridge.
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