Cashew milk is one of the most simple and most satisfying nut milks to make! Since cashews become very soft after soaking, there’s no need to strain through a nut milk bag. This recipe is so rich and creamy, it feels like an indulgent treat. Perfect cold on a warm day or warmed up with some sprinkled cinnamon on a winter evening. I often add this to my juice feasts in order to introduce some healthy fats and, let’s be honest, to just have something really delicious and sweet!
1 cup cashews (soaked 5-8 hours)
3 cups water
2 pitted dates (optional)
1 teaspoon pure vanilla extract (optional)
pinch sea salt (optional)
1. Soak dates for at least an hour in water (unless using a VitaMix blender).
2. Blend all ingredients in a high-speed blender. Blend well (at least a minute) until everything is liquified.
3. Drink this delectable milk straight, or pour on cereal, or mix with chia seeds to make a yummy pudding treat.