Super-Fast Vanilla Cashew Milk
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!
Ingredients
- 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
Instructions
- 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.
Notes
*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.