Making your own dairy-free milk at home just got easier. With 4 ingredients and less than 5 minutes you can whip up a batch of homemade Super-Fast Vanilla Cashew Milk--no soaking or straining required!
This super-fast vanilla cashew milk is a sweet, creamy treat that's ready in minutes. No soaking or straining required!
I'm completely addicted to making my own nut milk at home. It's so much better tasting than the stuff you can buy at the store, and if you make it yourself you can be sure of what's in it. I started my milk making adventures with almonds, but sometimes the extra steps of soaking and straining prevents me from keeping it on hand all the time. Well, let's me honest, it keeps me from making it most of the time.
Enter cashew milk. Since cashews blend up so nicely there is no need to strain, though most recipes out there still suggest a good 4-8 hour soaking prior to blending. Not to worry! I've come up with a special little shortcut that eliminates the soaking process. Now you can whip up your own cashew milk in a matter of minutes.
Make yourself a batch and add it to coffee in place of milk or make your own tea & cashew milk latte. I love it in smoothies (Revitalize Green Citrus Smoothie is my go-to) and we love it over granola (hello Double Chocolate Almond Joy Granola!) and when baking (it's fabulous in these Chocolate Pancakes). I've found that if properly stored, freshly made cashew milk will last for up to a week in the fridge. But I bet you it won't last that long. It's just so darn good. Now let's make some cashew milk!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Add additional dates for a sweeter option.
2 | Omit the dates completely for an unsweetened option.
3 | Skip the vanilla for a plain version, perfect for use in savory dishes.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegetarian, Vegan, and Paleo-Friendly
Super-Fast Vanilla Cashew Milk
1 cup raw cashews*
3 cups water
3 medjool dates, pitted
Seeds of ½ vanilla bean or 1 teaspoon pure vanilla extract
Pinch of sea salt (optional)
1. Blend the cashews in a blender into a fine powder forms, about 30 seconds. Be careful not to over-mix, or you'll end up with cashew butter.
2. Add the water, pitted dates, vanilla beans or extract, and sea salt. Blend again on high until well combined and very smooth, about 30 seconds.
3. Store in the fridge, tightly sealed, for up to 5 days.
Makes 3.5 cups
*If you have trouble digesting cashews, soak them for 8 hours, rinse, then proceed with the recipe.
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