Easy Vanilla Cashew Milk Recipe

Easy Vanilla Cashew Milk Recipe

So you want to make your own cashew milk? I'm right there with you. Most store bought nut milks are filled with funky preservatives, chemicals, and the Universe knows what else. The final straw for me was when I found out that those swanky, hip-looking 'paper' cartons that we know nut milks to come in are actually lined with plastic. This simply means these paper cartons will never get recycled. When paper, or something else that is easily recycled, is lined with a different substance (especially plastic) they are impossible to recycle.And to the landfill it goes. Sigh. Have no fear though, I'm bringing you the most dreamy + delicious vanilla cashew milk. This milk is filled with nourishing fats, muscle-building protein, and alkalizing soaked nuts.

I add this incredible milk to overnight oats, my morning coffee, or just drink it straight for an alkalizing, nourishing, afternoon snack.

What You'll Need

  • 1.5 cups of cashews (preferably organic if possible)
  • 1-2 cups of filtered water (just depends on the consistency you like)
  • 1 pitted medjool date
  • 1-2 drops of pure vanilla extra (please don't use immitation vanilla. yuck!)
  • Pinch of pink Himalayan sea salt (optional)
  • 1/4 cup of chia seeds (optional)
  • A high powered blender

What You'll Do

Pour your cashews into a container and fill the container with water, completely submerging the cashews. Let the cashews soak for 4-12 hours. If you're in a crunch NO WORRIES - just boil your cashews for 30 minutes. This should soften them up enough to blend.

Once soaked and softened, add cashews to your blender. Add 1-2 cups of filtered water. Start with less and add more as you blend to reach desired consistency. Add your pitted date, your drops of vanilla, and your optional chia seeds. Blend for 3-4 minutes. Add more water if needed. 

AND THAT'S IT. No squeezing through a nut milk bag. No complicated ingredients. Just like that, you have creamy, homemade, protein + fiber rich, zero-waste cashew milk. I store mine in an old tomato sauce jar. It typically stays good in the fridge for 5-7 days. Enjoy! Make sure you tag your creations to @hungrysouthernyogi on Instagram. 

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