Homemade Cashew Milk
Hello Friends! I love having the convenience of buying nut milk at the grocery store, but I also love making my own nut milk at home. It’s a great way to have my kids help me out in the kitchen and it also encourages them to develop their palates and enjoy dairy free milk. One of my favourite nut milks to make at home is cashew because of it’s creaminess and mild flavour.
Making nut milk is so so so simple. You can use any nut you like, and you can infuse the milk with a variety of flavourings such as cinnamon, chocolate, vanilla, strawberry – the possibilities are endless!
Having an autoimmune disease makes me super conscious of product ingredients. I am always reviewing the ingredients label of packaged foods to ensure that the product is the safest possible for myself and my family. One of the greatest things of making your own nut milk is the reassurance that this homemade version is free of additives/preservatives.
1 cup raw cashews, soaked for a minimum of 2 hours or overnight
4 cups filtered water
2 dates (optional)
1/2 tsp vanilla extract (I used @simplyorganicfoods )
Pinch of sea salt
How to Make the Cashew Milk
Drain the cashews and put all ingredients into your @vitamixca or high speed blender. Give it a buzz until everything appears to be one homogeneous mixture. Strain the milk in a cheese cloth (or nut milk bag) and pour it into a mason jar. The milk will keep in the refrigerator for 3-5 days.
If you would like to flavour your cashew milk, simply return the strained cashew milk to your blender, add the flavouring of your choice and blend until fully incorporated.
Do you love making your own nut milk? Comment below to let me know!