Easy Cashew Milk Recipe
Because dairy and I are NOT friends, I have always used a nut milk in everything. Usually, almond milk is my go-to because of it's availability practically everywhere. After realizing I can make my own milk, I have started using cashews and have not looked back.
I've found a cashew milk recipe that I absolutely love, that is thick and creamy with a slight hint of sweetness and cinnamon, and perfect in smoothies/teas/coffee/cereal. Go make it!
Cashew Milk Recipe
1 cup raw cashews (I do not find that it is necessary to soak them as long as you have a high powered blender)
4 cups water
1/4 teaspoon vanilla
pinch of cinnamon
pinch of Himalayan pink salt (or sea salt if you have on hand)
I recommend using a high powered blender so all the ingredients mix and become silky and smooth.
Throw cashews, dates, and 2 cups water into blender. Blend on high until smooth.
Add the remaining 2 cups water, vanilla, salt, and cinnamon. Blend until smooth and liquid.
For an even smoother milk, throw mixture into a nut milk bag and strain.
This can be store in the fridge 3-4 days, but I find it to have the freshest quality after 2-3 days. I use this in almost every breakfast, as well as smoothies and teas/coffees so I go through it within that time span anyway.