Homemade Cashew Milk

The Cashew Milk you didn't know your life was missing!

This recipe is so easy and quick (as long as you remember to soak your cashews first!)

It’s one of my favorites that I come back to time and time again. It goes with everything and can often be used as a milk base in my curries or granola!

This Homemade Cashew Milk is SO versatile I come back to it time after time through the years! I am sure this will be a staple in your fridge as well!

The medjool date is optional but definitely recommended; because, well.. always say yes to the dates.

Homemade Cashew Milk

Teri-Ann Carty

Creamy, Delicious and easy to make! My homemade Cashew Milk is a regular for me.

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Prep Time 2 hrs

Cook Time 20 mins

Course Beverages & Drinks, Breakfast

Servings 1 litre

Equipment

blender

Ingredients

1 cup raw cashew pieces (pieces cuts down your soaking time significantly) cover in filtered water for minimum of 2 hours
1 Medjool date (optional)
pinch sea salt
3 cups filtered water
½ tsp vanilla

Instructions

Rinse soaked cashews, add to a high powered blender.
Top with 3 cups of filtered water. Add the salt, date, vanilla and blend. I put through the smoothie cycle ( I ❤️my Blendtec) twice and put straight into a litre mason jar. Makes a perfect litre!

Keyword autumn, cashews, creamy, dairy free, easy, fall, gluten free, grain free, milk, no bake, oil free, quick, sharable, spring, summer, vegan milk, winter

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