If you love plant-based milk but miss the creamy texture of cow’s milk, you’re not alone. That’s where this cashew milk recipe comes in. Aside from being good for you and the planet—as cashews milk requires less resources to produce—it also mimics dairy milk perfectly. Almost too perfectly.
Zehra Allibhai, a kinesiologist and fitness trainer, shared her tips and tricks for making a cashew milk recipe that’s incredibly creamy. Because the texture is similar to the real deal, you can use it in pretty much everything without noticing a major difference, from dairy-free Alfredo to frothy lattes. “It’s perfect for smoothies, chia seed pudding, coffee, over granola, and oats,” Allibhai says.
In the video below, Allibhai shares there’s one main reason behind this cashew milk recipe’s creaminess. Before blending it up, she soaks the cashews for 4 to 6 hours to soften them. And the key to the subtle sweetness? Dates! Here’s exactly how to make the plant-based milk yourself.
Creamy Cashew Milk Recipe
1 cup cashews soaked (4 to 6 hours and rinsed)
3 Medjool dates, pitted
1 tsp vanilla
Pinch of sea salt
4 cups of water
1. Soak 1 cup of cashews in water for 4 to 6 hours.
2. When finished soaking, drain the water and rinse the cashews.
3. Combine the dates, vanilla, sea salt, water, and the rinsed cashews in a blender.
4. Blend until smooth.
5. Store in an air-tight container for 3 to 5 days.
P.S. If you like to have a variety of plant-based milk options on hand, consider trying out this simple oat milk recipe, too!
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