Homemade Cashew Milk

Gluten Free + Vegetarian

Rich, creamy, dairy-free, this cashew milk easy to make and it needs no straining (a triumph!)!  This Homemade Cashew Milk Recipe is my go-to milk for every day, perfect to enjoy alone or in sweet and savory recipes. This recipe is vegetarian, vegan and gluten free.

1

– Soak the cashews in very hot water OR cashews can be soaked in room temperature water for two hours or overnight as well.

2

– Drain cashews and rinse. Add cashews to the blender along with dates, water, salt, extract and cinnamon. Blend until smooth and frothy.

3

– If you find your cashew milk still has some chunks, strain the solids out using a nut milk bag, layered cheese cloth or other fine strainer. 

4

– Store in a lidded container for up to three days. Shake well before using.

&

– Quick and easy, Cashew Milk is a rich and creamy non-dairy milk to enjoy with porridge, chia pudding, and lattes'. Play with the level of sweetness to taste.

About the Author

Hello. I’m Traci. So glad you stopped by! I am a...

Recipe Snapshot

Prep Time

5 m Cook Time 0 m Total Time 5 m - - - Servings 5 -

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