Homemade Cashew Milk

I’ve been allergic to milk since I was 7 years old. After having no good non-dairy alternatives throughout my childhood and young adult life (does anyone remember Mocha Mix? – bleck!), the wide availability of non-dairy milk options is literally life-changing for me. Thank you, universe.

I have tried pretty much every option under the sun, and I like a lot of them. But, my absolute favorite is homemade cashew milk. I was an almond milk loyalist for a while, but after my husband got a kidney stone (seriously – do ANYTHING and EVERYTHING you can to avoid getting one), he needed to drastically reduce foods high in oxalates – almonds being on the top of the list. So, we tried cashew milk* and were instantly hooked.

It is SO easy to make and so creamy – perfect for your coffee or tea. And, homemade tastes SO much better than store bought that you will wonder what took you so long to whip this up.

Some ways I love to use cashew milk:

• In coffee or tea for creamy deliciousness

• In smoothies

• As a base for chia pudding and overnight oats

• On top of oatmeal

• Mixed in with beaten eggs for a creamier scramble

Ingredients

• 1 ¼ C raw cashews

• 1 date

• Dash of vanilla extract

• 4 C Filtered water

Instructions

• Soak the cashews overnight, or for at least 1-2 hours. (If you forget or don’t have the time, pour boiling water over the cashews and let sit as long as you can.) Make sure the water covers the cashews completely.

• Drain and rinse the cashews and put them in a high-speed blender. (I love my Vitamix.)

• Remove the pit from the date and add it to the blender. (Tip: If your date is hard, throw it in with the cashews to soak.)

• Pour in the filtered water.

• Add a dash of vanilla extract to taste. I add about a teaspoon.

• Put the top on the blender (don’t forget!) and start on the slowest speed. Gradually turn up to the highest speed and blend for about one minute.

• No straining required! Enjoy right away in coffee or tea to get the benefit of the froth from the blending. Store the rest in the fridge. Make sure you shake very well before each use. Since this milk has no additives, it will separate. Lasts about 5 days, or until you drink it all up.

*Note: Cashews contain oxalates as well, but a significantly lower amount than almonds.