Cashew or Almond Milk
Ingredients:
1 cup raw cashews or almonds
4 cups water
4 dates
2 teaspoons vanilla extract
Dash of sea salt
Pinch of Ceylon cinnamon
Optional:
Pinch of cardamom
Instructions:
1. Soak the cashews in water for at least 4 hours, or overnight in the refrigerator. Drain them and rinse until the water runs clear.
2. Add the cashews and 2 cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized.
3. Blend in 2 more cups of water, dates, vanilla extract, sea salt, and cinnamon. (If you want a thicker consistency like a creamer, leave out these last 2 cups of water. If you want it as milk, I suggest adding in these 2 cups to thin it out.
Makes about 32 ounces.
*Cardamom will give your milk a “chai” flavor.
*Replace cashews with almonds for almond milk or almond creamer.
*If your blender can’t totally break down the cashews, you can strain the milk through a fine-mesh strainer or cheesecloth. (I don’t strain it because I don’t mind if it’s a little gritty.)
*Store the milk in a covered container in the refrigerator, I use mason jars. It should keep for about 4 days or so.