- 1 heaping cup raw cashews
- 3 small dates (honey dates are our favorites)
- 1-inch length of vanilla bean
- A good pinch of sea salt
- A big pinch of cinnamon (optional)
- 3 cups filtered water
Vanilla Date Cashew Milk
Makes 3½ cups
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.
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Instructions
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.
