nut milk @ home

recipe @ home | cashew nut milk | six ingredients

getting back to basics, this one is for you!

recipe

makes about 8 cups.

ingredients:

• 7 cups filtered water

• 1 cup cashew nuts, unsalted

• 10 medjool dates

• 2 tablespoons vanilla extract

• 2 teaspoons cinnamon

• pinch light gray sea salt

instructions:

1. place all of the ingredients into a blender.

2. blend on the liquid setting, two times.

3. place leftovers in the refrigerator.

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making homemade nut milk is easier than people think. come on…give it a try!

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bonus tips:

• there is no need to purchase a nut milk bag. nut milk bags typically help strain out the nut pulp and skin. it is an extra tool used while pouring the milk from the blender to storage container. cashew nuts are soft and sleek enough that this step can be skipped!

• commercial blenders operate so well, nuts do not need to be soaked overnight for 8 hours prior to making this recipe. this step can be eliminated as i prefer to let the blender do its job!

• new addition: i made a batch right before the february 2021 storm hit houston. even without electricity, the nut milk stayed fresh in the refrigerator, lasting over 39 hours. i threw out all my children’s dairy the day before. i had less concern over the nut milk. it stayed cold and consumable — yielding two wonderful breakfasts of cold chia pudding. fiber, protein, and liquids all in one bowl. of course, always monitor the quality and state of your own food in the refrigerator prior to consuming. this was just my experience during the storm and should not be interpreted as a scientific fact.

note:

• this item must be refrigerated as it is free of preservatives.