Homemade Vanilla Cashew Milk
This easy and creamy Vanilla Cashew Milk will become your go-to recipe for a delicious and healthy alternative to dairy milk. Make this smooth and flavorful drink at home with just a few simple ingredients. It’s perfect for adding to your coffee, matcha, or enjoying on its own!
Servings: 6 Cups
Calories: 122kcal
Equipment
- High Powered Blender
- Colander
- Food Storage Containers
Ingredients
- 1 Cup Cashews
- 4-5 Cups Filtered Water Divided
- 3-4 Whole Medjool Dates Pitted
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 1 pinch Sea Salt
Instructions
- Add the raw cashews to a bowl and add enough water to cover the cashews. Place the cashews in the fridge and soak overnight or for at least 4 hours. If you are short on time you can soak the cashews in hot water for 30 minutes.
- Soak 3-4 large Medjool dates in 1.5 cups of hot filtered water for 30 minutes.
- Drain and rinse the soaked cashews and add to a high-speed blender.
- Add the dates along with the water they were soaked in, plus an additional 3 cups of filtered water, vanilla extract, cinnamon, and a pinch of sea salt to the high-powered blender.
- Blend for 1 minute at high speed.
- Pour into storage containers and refrigerate. It should last for 5-6 days.
Notes
Hint: You can make your cashew milk thinner by adding more filtered water.
Substitutions and Variations
- Sweeteners: Substitute the dates with organic maple syrup, organic raw honey, or date syrup. You can also leave the dates out for unsweetened vanilla cashew milk.
- Flavorings: Add a dash of nutmeg or a splash of almond extract for different flavor profiles.
- Enhanced Creaminess: For an even creamier texture, add 1 tablespoon of coconut cream during blending.
Nutrition
Calories: 122kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
