Are you an almond milk fanatic, or do you prefer oat milk? Maybe you enjoy macadamia nut milk or hemp seed milk instead. There is nothing wrong with these non-dairy milk alternatives; rather, quite the opposite, so long as you buy the unsweetened varieties with minimally processed ingredients. Better yet, if you make your own plant-based milks then you are really killing the game. We will say, though, that if you have never tried cashew milk, you are in for a treat, especially with this recipe.
Cashew milk can be quite expensive in stores, so making it at home may help you save a little money. Plus, as you know by now, making your own nut or seed milk is an incredibly easy process, especially if you have a nut milk bag. In the case of this recipe, the cashew milk offers a warm, sweet, and slightly richer flavor than your typical store bought variety. It also drinks smoother and has a creamier texture, which is great if you want to add this to your post-cleanse cup of coffee.
The great thing about this cashew milk, besides the highly addictive flavor, is its versatility. It goes great in smoothies, baked goods, energy balls/bars, cereal, or coffee. The options are truly endless and you can feel great about enjoying this cashew milk because it doesn’t contain the emulsifiers, thickening agents, added sugars, or preservatives, all of which are usually in store bought varieties. If you like this recipe and want to see more like it, drop a comment below so we know!
- Prep Time:10m
- Total Time:10m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Smoothies & Juices, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c raw cashews
- 4 c filtered water
- 1/4 tsp. ground cinnamon
- 2 Medjool dates, pitted
- pinch of sea salt
Instructions
- Add the cashews to a bowl of warm water (enough to submerge them) and soak them for an hour or two.
- Drain the water and add the cashews, along with the rest of the ingredients, to a blender and blend on high until you don\'t see any chunks of cashews or dates swirling around your blender.
- Place a nut milk bag or cheesecloth over a large bowl or pitcher and pour the cashew milk into the bag. Strain the liquid into the bowl or pitcher, making sure to wring out all the milk.
- Pour the cashew milk from the bowl or pitcher into several glass jars, screw on the lids, and refrigerate to preserve. The milk will keep fresh in the fridge for up to three days.
