Vanilla Date Cashew Milk

Posted: January 20, 2017 in Recipes
Tags: , , , , , , , ,

It’s creamy, rich, and just a touch sweet. It’s wonderful warm (it steams quite well, though it doesn’t get frothy), refreshing and delicious cold; it’s an all-around keeper.

Important Note: If you want to make this fabulous recipe, you’ll need to soak the cashews for at least 5 hours, so make sure you do that the night before!

Makes 3½ cups

Ingredients

  • 1 heaping cup cashews
  • 3 small dates
  • 1-inch length of vanilla bean
  • a good pinch of sea salt
  • a big pinch of cinnamon
  • 3 cups filtered water

Preparation

1. Soak the cashews in water for at least 5 hours. Strain, rinse, and place in a blender.

2. Add the dates, vanilla bean, sea salt, and cinnamon, and cover with 3 cups of filtered water. Blend on high until frothy and smooth. Give it a taste and add another date if you’d like it a touch sweeter or another bit of cinnamon if you’re feeling cinnamon-y.

3. Once it’s tasting just right, place a super-fine mesh strainer (like a chinois) over a wide-mouth bowl and pour in the contents of the blender. Strain, squeezing or stirring (depending on what you’re using), until the liquid is strained out and only a bit of cashew solids remain. Save these for another use, transfer your fresh-n-frothy nut milk to a jar, and store in the fridge. It will last for 3 to 4 days.

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