Recently I’ve been trying to eat mostly raw and wanted to find a raw plant milk but I couldn’t find any at the grocery stores near me. Almost all of them had xantham gum, unnecessary sugars, and other additives so I decided to make my own! It’s actually really simple to make and it tastes better than most plant milks I’ve tried.This recipe makes half a gallon of plant milk and can be stored for up to a week!
- 8 cups (64 oz) water
- 2 cups (680g) cashews
- 3 medjool dates
- 1/2 tsp cinnamon
- 1/4 tsp pink himalayan salt
- Add two cups of cashews and 8 cups of water to a resealable jar, then let them sit for one to two hours.
- Add the soaked cashews and water to a high powdered blender along with 3 medjool dates, 1/2 tsp cinnamon, and 1/4 tsp pink himalayan salt. Blend until completely smooth.
- If you have a nutmilk bag you could strain the cashew milk, but I don’t (and prefer how creamy it is when it’s not strained). Just pour your cashew milk back into your resealable jar and place it in the fridge until cool then you’re ready to enjoy it!
Settling at the bottom of the jar is normal so make sure you shake before use!
Thank you so much for reading!