Eating the plant-based and low-fat vegan way
Homemade cashew milk on a Friday night at home with my lovebug. Oh Seattle REALLY???? Three straight days of nothing but pouring rain. I realize we are in SEATTLE but c’mon already, must we prove every stereotype correct in just this one week?
With all the news about Starbucks serving coconut milk as an option in their stores in a few weeks I figured it was a good time to do a blog about milk alternatives. For the last few weeks I have been making my own nut milks at home and I feel like I’ve finally perfected it. Most the recipes out there gave a “non-fat” milk consistency and since this stuff has none of the harmful effects of milk I feel like we deserve to consume it in it’s richest most decadent manor. So here you have it. Thick, rich and very creamy vanilla cashew milk. With absolutely NO additives.
Vanilla Cashew Milk
2 cups of unsalted cashews (look for these in bulk bins. The cashew pieces work great too)
4-6 seeded medjool dates
1 large cinnamon stick
2 t vanilla extract
Soak your cashews, dates and cinnamon stick over night in 4 cups of filtered water. Or soak for 6-8 hours.
Strain the water and put in a high speed blender on high for 2 minutes.
Strain in a nut milk bag or very fine mesh strainer and pour in vanilla extract. Refridgerate. We keep ours for a few day and have done so for up to 5 days without going bad. We suggest you drink it within a few days.
I drink mine with tea and he adds a bit to his coffee. He also loves it with a granola. Once you start making your own you’ll never go back to buying.