Remember when the only milk you could buy in the store came from a cow or a soy bean? Now you can get almond milk, coconut milk, coconut mixed with almond milk, hemp milk, rice milk, oat milk…milk all the things!
My spidey senses are tingling. I can sense a major trend heading to grocery store shelves. That trend is Cashew Milk!. A few major producers already offer it in boxes (So Delicious and Cashew Dream). I’m predicting that we will soon see a crop of “artisinal” brands serving up $9 single serving bottles in the cooler section of Whole Foods.
I won’t knock the hustle. If someone wants to make a delicious product, put it in a nice package and charge you your first born…go for it. You will always find a customer who wants the convenience. I’m not that girl.
Making cashew milk at home is the easiest thing, especially if you have a Vitamix or Blendtec. The high-powered blenders pulverize the cashews so you get a super creamy milk with no chunks. You don’t even have to strain it. You can drink it plain, or flavour it with subtle sweetness and spice. One thing you won’t need to add is preservatives, thickeners or other unwanted additives. Just be sure to keep it in the fridge and consume it in 2 or 3 days.
Now, if you will excuse me. I’m off to bake some chocolate chip cookies to dip in this glass of heaven.
Homemade Cashew Milk
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 4 cups
- 1 cup raw cashews soaked overnight
- 4 cups water
- 2 pitted dates
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
- Put all ingredients in a blender on high for 3 minutes.
- If your blender is not powerful enough, you can strain any chunky bits through a nut bag.
- Serve chilled
- Serving Size: 1 cup