Creamy Cashew Milk Recipe

cashew milk

 After being frustrated with the bland taste, high price, and additives found in most dairy-free milks, I decided to try experiencing with making my own creamy concoction. The final recipe was inspired by a blended cashew matcha latte that I once tried at Green Heart Foods in San Francisco. This milk is quite literally the most delicious-tasting milk (dairy or otherwise) that I have ever had. If I had to describe the flavor, it would land somewhere between melted vanilla ice cream and rainbows. 

The recipe is so easy, and the milk turns out deliciously creamy and frothy. I recommend using a high-powered blender (I use a Vitamix) to get the best consistency. The end result is gentle on the stomach and can be used in any recipe that calls for milk. My favorite way to use this milk is to mix it with chia seeds and strawberries for a delectable strawberry-chia pudding. 

Creamy Cashew Milk

1/2 C Cashews
4 C Hot Water
1/2 Tbsp Vanilla (or to taste)
1/2 Tbsp Cinnamon
Pinch Salt
2-3 Pitted Dates

Soak cashews in water overnight for a creamier texture or if you have a lower-powered blender). Toss all ingredients in blender and blend on high for 60 seconds. Transfer to glass jar and store in fridge for up to 7 days. 

Its that easy! I hope you enjoy this as much as I do. It takes literally two minutes to make, is WAY cheaper than purchasing from a store, doesn't contain any additives like Guar Gum and doesn't require messy straining through a nut milk bag.