I’m far from being vegan, but my desire to drink cows milk is next to non-existent these days. I still enjoy cheese and butter, but I prefer my milk to come from a nut. I used to buy almond milk from the store to eat in cereal, or mix with my smoothies, but with all the additives the use to obtain shelf life, and not to mention the cost; I thought it would be best to learn to make my own nut milks. Since cashews are my favorite, why not drink them? (lol)
After looking at a few recipes to determine the correct cashew to water ratio, I developed a really delicious recipe that reminds me most of the texture and taste of milk; and with the added vanilla and cinnamon, it makes a nice treat for dessert. Add a little raw cocoa powder and ice and you have a chocolate milk shake! If you like, you can also use this recipe to make cashew cream (without the cinnamon, vanilla and dates) to replace the cream in all of your favorite creamy recipes. 🙂
Raw Vanilla Cinnamon Cashew Milk
1 cup raw cashews
3 cups filtered water (if you like a creamier milk, use less water)
1tbsp vanilla extract
1teaspoon cinnamon powder
4-7 pitted dates (or a few tablespoons homemade date syrup)
pinch of sea salt
Soak cashews overnight(12-24hours) in water, drain and rinse. You can soak the cashews longer (up to 2 days) if you wish to remove more of the cashew flavor–just remember to rinse cashews and replace water every 12-24 hrs.
After soaking, drain and rinse cashews and add to blender with 2 cups filtered water. Pulse until smooth. Add vanilla, cinnamon, dates, pinch of salt and remaining water to taste. Blend until smooth and creamy. Strain if desired, chill and serve.