Vegan Homemade Cashew Milk Recipe
Ingredients
- 200 g organic cashew nuts
- 2 dates
- 1 pinch salt
- 1 l water
Preparation
- Soak the cashew nuts in hot water for at least 2-3 hours, or overnight. The longer the soak, the creamier the milk will be. Drain and rinse the cashews well.
- Remove the pits from the dates and chop them into small pieces.
- Add the soaked cashews, chopped dates, pinch of salt, and 1 liter of fresh water to a blender. Blend on high speed for about 1-2 minutes, until the mixture is smooth and creamy.
- Place a tea towel or nut milk bag over a large bowl, and slowly pour the cashew milk mixture over the towel/bag.
- Gather the ends of the towel/bag and squeeze out all of the liquid into the bowl. Discard the pulp left behind in the towel/bag.
- Pour the cashew milk into a glass bottle with a lid, and store it in the refrigerator for up to 5 days.
- Shake the bottle well before using the cashew milk, as it may separate over time. Enjoy smoothies, coffee, cereal, or any recipe that calls for milk.
