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Cashew Milk Recipe
Thick, creamy, and incredibly delicious, you're going to love this homemade cashew milk recipe. Quick and easy and much more cost-effective than store bought.
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Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
8
servings
Calories:
98
kcal
Author:
Sarah McMinn
Ingredients
1
cup
raw cashews
soaked 4-6 hours
4
cups
water
1-2
medjool dates
pitted
½
teaspoon
vanilla extract
pinch
of salt
US Customary
-
Metric
Instructions
Drain and rinse the cashews.
Place them in a
high-speed blender
like a VitaMix with 2 cups of water and dates and blend on high until cashews are completely broken down.
Add the additional 2 cups of water, vanilla extract, and salt. Blend on high for 1 minute.
Pour milk through a
nut milk bag
or fine strainer into airtight containers and store in the refrigerator for up to 5 days.
Notes
To make cashew coffee creamer, decrease the amount of water to 2 cups.
Nutrition
Calories:
98
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
8
mg
|
Potassium:
127
mg
|
Sugar:
2
g
|
Calcium:
12
mg
|
Iron:
1.1
mg