Cinnamon Vanilla Cashew Milk.

I’ve been making almond milk for about a year now. I’ve recently been branching out and making some nut combo milks and they are so good. I will be posting recipes on that in the future. But one, easy peasy great starter milk is this… cashew milk! It’s heavenly. Why do I think it’s the best starter milk – because it whips up in your high powered blender (I used my Vitamix) and there is no pulp removal etc. involved. You can whip this up in a matter of minutes. You just need to soak the raw cashews. That’s key! Totally vegan. Protein packed. A hint of sweetness that makes it undeniably addictive. Kids and adults will love. Promise!

Ingredients:

1 cup of raw, unsalted cashews
Purified water to soak the cashews in overnight
3 cups of purified water for blending
2 pitted Medjool dates
1 teaspoon of ground cinnamon
1 tablespoon of vanilla paste (you can use extract or 1 vanilla bean pod opened with the interior scraped out)

Directions:

Place your cashews in a bowl and cover with cold water. Soak overnight. The next morning or when you’re ready to use, rinse good and drain.

Into your Vitamix or blender, add the nuts, 3 cups of cold water, dates, cinnamon and vanilla (if using the pod just add the interior pod seeds that you scraped out). Blend on high for about 1 minute or until completely blended. It will resemble a milk consistency. Pour into a jar or container and refrigerate immediately – it gets quite warm blending on a high speed. Enjoy on your cereal, oatmeal, baking, coffee, tea or drinking straight up. Warm it before bed and enjoy too!

The nuts will puff up a bit after soaking and become quite fragile and break down easily.