Recipe for Delicious Creamy Cashew Milk

The first time I ever had homemade cashew milk, I literally fell in love! It tasted so decadent and like a dessert! I was thrilled and determined to create my own version! I created this recipe and it always makes me feel cozy and happy. Happy cashew milk making!!!

You will need the following:

2 1/2 Cups Raw Cashews, soaked in water overnight and rinsed before use

7 Cups of Filtered Water

5 Tablespoons Pure Maple Syrup

2 Pitted Medjool Dates

3 Teaspoons of Vanilla Extract

1 Tablespoon Ground Cinnamon

1/2 Teaspoon Pink Salt

Add all ingredients to your blender and blend on high! I use a Vitamix blender so blending on high for a few minutes blends this milk into a very creamy, smooth consistency. If your blender isn't able to blend as smooth and your milk is slightly less smooth, you may want to use a nut milk bag or a fine mesh strainer. This will get rid of any small pieces of cashew left unblended!

This recipe makes about 60 ounces of cashew milk. Once made, pour into containers and store in your fridge for 3 to 4 days. If you are like me and LOVE cashew milk, then it will be gone before then! Enjoy!!!