Do you drink non-dairy milk? I totally love ’em all! Almond milk, coconut milk, cashew milk– all favs!
It is super easy to just grab a carton of any of these in the grocery store, and I appreciate how easily accessible they are. BUT, what if you could also easily make your own!! There are some weird ingredients in a lot of the ones in stores, so I wanted to do MYO to cut out that stuff and keep it pure.
And guys, it is EZ! Easy peasy. Today we’re making cashew milk because (1) it’s my fav and (2) it’s the easiest because you don’t have to strain it!!
Homemade Cashew Milk!
Makes about 3 cups. Easily doubled!
Best if used within 3-4 days.
1/2 cup raw, unsalted cashews
1 date (optional, if you want a touch of sweetness)
2 cups water
pinch of salt
1/4 tsp vanilla extract
1/4 tsp almond extract
1) Soak the cashews. I usually boil water, pour it over the cashews, and allow them to soak for 1-2 hours. If you’re soaking the cashews the day before, you can just soak them in regular-temperature water overnight.
2) Drain and rinse the cashews.
3) Combine all of the ingredients in your blender, and blend! Keep blending. A little longer. You want to make sure the milk is smooooth (& creamy!) It’ll be nice & frothy.
4) DONE! That’s it!! It’s ready to use as your heart desires. I like it cold, so I chill it in a mason jar in the fridge for a couple hours first. It’s also fabulous in coffee, smoothies, and…non-dairy milkshakes 😀 (Recipe for those coming soon..)
Have a wonderful weekend beauties! Hope the sun is shining bright wherever you are- it’s a gorgeous day here + feelin’ a bit like Fall too 🙂