Vanilla Cashew Milk
Creamy and dreamy, this vanilla cashew milk is a delicious alternative to dairy milk. With just a few simple ingredients, you can create a rich and smooth milk that pairs perfectly with your morning cereal or as a base for smoothies.
Tasty Team
79% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 cups
- 1 cup raw unsalted cashew (130 g)
- water, for soaking
- 4 cups water (960 mL), filtered
- 3 medjool dates, pitted
- 1 teaspoon vanilla extract
- ¼ teaspoon himalayan sea salt
Nutrition Info
- Calories 141
- Fat 10g
- Carbs 9g
- Fiber 1g
- Sugar 3g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3–4 hours. Drain the cashews and discard the soaking water.
- Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
- Add the dates, vanilla, and salt. Blend on low speed to combine.
- Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
- Enjoy!
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