Cashew milk time!
Nut milks are a BIG deal these days. Everyone is drinking them, scratch that… everyone is MAKING them.
It’s no special club, just a bunch of delicious dairy free nut milk loving people because lots of us have lactose intolerances. Lactose is like the big elephant in the room…
“Hey big lactose elephant sir, could you please leave? K THANKS”
Dairy free people
People are totally making their own nut milk these days because it’s unbelievably SIMPLE. Seriously, ANYONE can do it. Scratch that… anyone with a little bit of patience can do it 🙂
I decided to start my nut milk adventures with cashew milk! Which is kind of hilarious because I bought my nut milk bag and was SO EXCITED to get nut pulp… to then realize that like uhhh cashews don’t leave a pulp behind. Which is AWESOME for time and cleanup purposes but I didn’t get to use my handy dandy new nut milk bag… Next time guys. NEXT TIME.
I’m sure you’ve seen a bajillion homemade nut milk recipes on the interwebs but I’m going to share it with you ONE MORE TIME. Just because I like to be annoying.
This recipe only involves FIVE ingredients: cashews (duh), filtered water, sea salt, cinnamon, and vanilla extract!!! Pretty sure you already have four of those ingredients on hand… just sayin’
SO all you do is soak the cashews overnight in water (this is the part that requires a tiny amount of patience), then drain them and add them to a blender with more water plus sea salt, cinnamon, and vanilla extract then blend away to create the creamiest dreamiest cashew milk that your heart desires!
Okay, not only is this cashew milk crazy easy to make… it tastes SO MUCH BETTER than store bought.
No lie. No exaggeration.
I CANNOT GET OVER HOW CREAMY IT IS.
And the cashew vanilla flavor… HEAVEN. Especially in my morning coffee. It makes me WANT to get up in the morning.
Wait. That’s a lie. I am not a morning person, I despise waking up BUT this cashew milk makes it a little bit better 🙂
Soooo yeah, here’s the recipe… not like you need it.
BUT TAKE IT.
Look how frothy that is ^^^
- 2 cups raw cashews (no salt!)
- 9 cups filtered water, divided
- healthy pinch of sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Place cashews in a small/medium bowl then cover with 3 cups of filtered water. Let soak overnight.
- In the morning (or after 8ish hours), drain the cashews then place them in a high-speed blender with the remaining 6 cups of filtered water, sea salt, vanilla extract, and cinnamon. Put the blender lid on tight then blend on high for about 2 minutes. Transfer milk to a glass pitcher/bottle/jars and store in the fridge for about 5 days.
Recipe adapted from every person that's ever made nut milk.
Go ahead and make this fabulous cashew milk then eat some avocado toast or kale wearing your slouchy beanie and hip mules and JUST BE REALLY COOL. Oh, then Insta it. Totes.
^ kinda kidding?
LOVE YOU ALL.
p.s. sorry, I was in an all caps mood last evening apparently…