Homemade Cashew Milk
Super fast homemade cashew milk that you do not have to strain.
Equipment
- High powered blender such as Vitamix
Ingredients
- 2 cups raw unsalted, unroasted cashews
- 2 each Medjol dates, pitted
- 1/8 tsp sea salt
- cold water Approximately 13 cups depending on *desired thickness. I use tap water but I have amazing tasting Alaskan well water. If your water is highly chlorinated you may prefer to use filtered water.
Instructions
- Add cashews, medjol dates and salt to high powered blender and cover.
- Add cold water to cover plus one inch higher than the cashews. Aproximately three cups. The cashews will start to float.
- Slowly turn up the power to the highest blender setting and blend for at least one minute, until almost all the particles are gone. It should not take more than three minutes.At this point you have cashew cream and can use it as a cream substitute for some things.
- To make this cream into milk pour it into container of choice and add water to desired consitency. *See notes for different possibilities.
- Refrigerate and shake before use. This lasts aproximately one week when stored in the refrigerator.
Notes
This can be finished many different ways depending on taste. I divide the cream into two wide mouth 8 cup mason jars, add a cup of water to the empty blender and run the blender for a second or two to clean. Then I add this water, divided, to my containers of cream. Next I fill each of my mason jars up to the 7 cup line, cover and shake.
*Total amount of water I use for Cashew Cream: 2 cups, Cashew Milk: 12 cups, Skinny Cashew Milk: 24 cups or half the recipe but use 12 cups of water
This recipe can easily be halved if you don't think you will be able to use it all in a week.
Be careful when heating this up. If it starts to boil it will turn frothy and "cook", leaving you with less than desirable milk. It can be heated, just go slow.
Nutrition for 1 cup when making 14 cups of milk: Total Fat-6.9g Total Carbohydrates-6.9g Protien-2.9g