Homemade Cinnamon Date Cashew Milk
Total Time
6 hours and 10 minutes
Prep Time
6 hours and 10 minutes
Rating
4.6 out of 5 stars
(5)
Ingredients
8 servings
- 1 cup raw cashews
- 4 cups filtered water (plus more for soaking overnight)
- ¼ teaspoon ground cinnamon
- 2-3 pitted Medjool dates
- pinch of sea salt
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Preparation
Step 1
Add cashews to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
Step 2
In the morning, drain cashews from their soaking water and rinse them in a colander.
Step 3
Add soaked cashews and 4 cups of fresh filtered water to a high-powered blender. Add in cinnamon, dates and sea salt.
Step 4
Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
Step 5
Place your nut milk bag over a large bowl or pitcher. Pour the cashew milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
Step 6
Pour the cashew milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Step 7
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