One of my favorite things to make at home are dairy free milks. A) it sounds cool as heck to say you make your own milk B) it’s so fresh and good C) have you ever read the ingredient label on the back of your favorite store bought dairy free milks? It’s a pretty long list and it doesn’t have to be!
Let me start by saying, I have never been a fan of cows milk. I used to buy skim milk simply because I wanted milk that didn’t taste like milk. A few years ago, I started drinking dairy free alternatives; soy milk, almond milk, coconut milk, rice milk, hemp milk, and cashew milk. I eventually became interested in making my own milks.
Today I want to share a simple go to recipe for homemade cashew milk. It only takes a few moments to make and it’s so great to add in your morning coffee, teas, baking recipes, and pretty much everything. If you’re looking to consume less dairy, this is a great recipe to try!
This recipe makes about 36 ounces of cashew milk. Feel free to double the recipe for a larger quantity.
makes 36 ounces
- 3 pitted dates
- 36 ounces filtered water + 1.5 cup water to soak cashews
- 1 cup unsalted cashews
- 1 teaspoon vanilla extract
Soak cashews in 1.5 cup water for 2-4 hours. Drain cashews and place in high speed blender along with 36 ounces filtered water, vanilla, and dates. Pulse for 40 seconds. Strain* milk into a glass jar* and place in fridge. The pulp left over can be saved to add to oatmeal or waffles, make a savory cheese, eaten with a spoon, composted, fed to chickens, mixed with your cereal, whatever you want really- just don’t toss it, please! Waste not, want not.
Serve cold or use in your favorite recipes.
Note: for unsweetened cashew milk omit dates and vanilla. Unsweetened is great for savory recipes.
Will you be trying your hand at making your own cashew milk? Any creative ideas of what to do with the remaining pulp? Please let me know- I would love to hear!
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