Of all the nut milks in all the lands, this one is our favorite — and the best with coffee, we do believe! It’s creamy, rich and just a touch sweet. It’s wonderful warm (it steams quite well, though it doesn’t get frothy), refreshing and delicious cold; it’s an all-around keeper. Want a step-by-step visual walk-through of the nut milk technique plus loads of nut milk combo ideas plus ways to use the leftover solids? We got you covered.
Soak the cashews in water for at least 5 hours (or overnight). Strain, rinse, and place in a blender. Add the dates, vanilla bean, sea salt and cinnamon (if using) and cover with 3 cups of filtered water. Blend on high until frothy and smooth. Give it a taste and add another date if you’d like it a touch sweeter or another bit of cinnamon if you’re feeling cinnamon-y. Once it’s tasting just right, place a nut milk bag or a super fine mesh strainer (like a chinois) over a wide-mouth bowl and pour in the contents of the blender. Strain, squeezing or stirring (depending on what you’re using), until the liquid is strained out and only a bit of cashew solids remain. Save these for another use, transfer your fresh-n-frothy nut milk to a jar, and store in the fridge. It will last for 3-4 days.