Cashew Milk Recipe

Ingredients:

• 8 ounces raw cashews
• 2 dates, pitted (See Cook’s Tips)
• 1 teaspoon kosher salt

Directions:

1. Place cashews, dates, and salt in a blender. Add 48 ounces (6 cups) boiling water. Let stand at least 2 hours.
2. Blend on high until smooth. Strain through a fine mesh strainer.
3. Transfer to a bottle, chill completely, and use within 7 days. Unlike store-bought brands, often made with gums and stabilizers, your homemade cashew milk will separate if left untouched long enough. Shake well before use.
4. Cook’s Tips:
5. Adjust sweetness, to taste, by adding more dates. Omit entirely for an unsweetened version.
6. Make it a vanilla flavored cashew milk by blending in 1 teaspoon vanilla extract.
7. This cashew milk can be made into a rich cashew cream, perfect for finishing soups or spooning over fresh fruit. Simply bring milk to a boil, stirring constantly until it thickens. Then cool and use as you would heavy cream.