Cashews are actually the seed of cashew apple, a fruit that grows on trees in Brazil. Being creamy, cashews are frequently used as a dairy substitute. Try this milk with your coffee, tea or matcha latte.
- 2 cups raw cashews, soaked
- 2 to 3 Medjool dates, pitted and chopped
- 1 vanilla bean, sliced lengthwise, seeds scraped out and reserved, or 1 tsp pure vanilla extract
- Pinch of sea salt (optional)
- 4 cups filtered water, divided
1 In a blender, combine the cashews, dates, vanilla seeds or extract, salt (if using) and 2 cups water. Blend on low until combined.
2 Add the remaining 2 cups of water to the blender and blend for 1 minute, or until smooth.
3 To strain the milk, place a nut milk bag or a large sieve lined with two layers of cheesecloth over a large bowl. If using cheesecloth, make sure that there is enough cloth hanging over the edges of the sieve to allow you to gather the ends and create a pouch.
4 Pour half of the mixture into the bag or centre of the cloth, gather the cloth (if using) into a pouch, and squeeze the nut milk through the bag or through the cloth and sieve into the bowl.
5 Once you’ve squeezed out all of the liquid from the first half of the mixture, empty the fibre into another container and strain the remaining mixture.
6 Serve the milk chilled. Seal in an airtight container and keep in the fridge for up to 3 days.
Makes: 3 Cups