Serves 1
Directions
- 1Add raw cashews to an airtight container and cover with water, soaking overnight or for at least 4 hours.
- 2Strain and rinse the cashews until the water runs clear.
- 3Add all ingredients to a high-speed blender.
- 4Blend for 2 minutes until frothy.
- 5Pour the finished cashew milk into glass bottles for storage.
- 6Enjoy the creamy vanilla cashew milk, for example, in an iced latte.
Ingredients
- 1.5 cups raw cashews
- 7 cups water
- 0.25 cup coconut cream
- 1 heaping tbsp vanilla extract
- 3 pitted dates
- 1 tsp sea salt
Equipment
strainerhigh-speed blenderairtight containerglass bottles
Tips
- Soak raw cashews for at least 4 hours or overnight.
- Store in an airtight container in the fridge for up to a week.
- Separation is normal, just shake before use; grittiness means not blended long enough or blender is not high-powered.
- Coconut cream can be omitted for less creaminess.
- If using almonds or a non-high-powered blender, strain through a nut milk bag.
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