I was inspired to make this delicious glass of yumminess after being introduced to it through a juice cleanse! It was my favorite juice of the cleanse, and I wanted to recreate it! (I personally think mine is better… No bias though.) I knew that it’d taste fantastic in coffee, and it’d be the perfect “milk” to my raw chocolate chip cookies (recipe coming soon). Not only that, I knew that it’d be the perfect replica for any recipe calling for milk. And because I can’t have diary, I needed that replica! Give it a go and let me know how you enjoy your cashew milk!
Sweet Cashew Milk
soak time: 2 hours
prep time: 10 min
1/2 cup raw cashews (soaked 2 hours & drained)
5 medjool dates
½ teaspoon vanilla extract
1 vanilla bean pod, scraped (optional)
2 cups water (3 cups for a more “traditional” milk consistency.)
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
dash of salt
Place all ingredients in a blender and blend for 2 minutes. Serve and enjoy, or seal in airtight mason jars in the refrigerator for up to 7 days.
Helpful Hint: A little nutmeg and cinnamon go a long way, so use sparingly.