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!
Seeds of ½ vanilla bean or 1 teaspoon pure vanilla extract
Pinchof sea saltoptional
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.
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.
Store in the fridge, tightly sealed, for up to 5 days.
*If you have trouble digesting cashews, soak them for 8 hours, rinse, then proceed with the recipe.Add additional dates for a sweeter option.Omit the dates completely for an unsweetened option.Skip the vanilla for a plain version, perfect for use in savory dishes.