April 3, 2022

Creamy Cashew Milk


  • 1 cup (145g) raw, unsalted cashews
  • 5 cups filtered water
  • 2 tsp vanilla bean paste [What I used]
  • 1/4 tsp kosher salt
  • 7 pitted dates

  1. Add the cashews to a bowl, cover with water, and let them soak for 2 hours
  2. After soaking is complete, discard any cashews that are floating. It's an indicator that they have gone bad (rancid). 
  3. Drain the cashews and them to a high powdered blender along with the rest of the ingredients
  4. Blend on high for 1-2 minutes
  5. Pour the cashew milk through a fine mesh sieve (this is more of a safety net. The cashews are low in fiber, so you shouldn't really find any little bits)
  6. Store the cashew milk in a container for up to 1 week. Before each use, give it a quick shake. Since you don't have any emulsifiers or gums, its natural for it to separate. If you did want to prevent separation, you could add 1/4 tsp xanthan gum when blending

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