- 2 cups of raw soaked cashews
- 3 dates, pitted (leave them out if you want unsweetened)
- 1 tsp vanilla extract (omit if you want plain cashew milk)
- pinch of sea salt (or to taste)
- 5 cups filtered water
- In a large dish or Mason jar add the raw cashews and add enough filtered water to cover them. Let cashews soak for up to 8 hours. I put mine in the fridge.
- Empty and change out your water at least half way through.
- After 8 hours drain and rinse the cashews and put them in a high powered blender.
- Take the dates and remove the pits, put them in a bowl that can withstand boiling/hot tap water.
- Boil enough water to fully submerge the dates, once the water comes to a boil carefully pour the water over the dates and let them soak for 5-10 minutes. This helps to soften the dates so they blend easier.
- Drain the water (remove the pits if you haven’t already!) and add dates to the blender.
- Add the vanilla, salt and water.
- Put the lid on the blender and blend until incorporated. I have a Vitamix so this is very fast, about 3 minutes I’m guessing.
At this point you can use a nut milk bag to “filter/strain” out the very fine left over cashew pulp, but this is not necessary. I have used a nut milk bag and find that I like to filter it through before I transfer the cashew milk to large covered glass containers. If you don’t filter it through the nut milk bag the cashew milk will be thicker and have a fine “grainy” feel but it’s still good just pour it directly into your containers with a lid and keep it in the fridge. You will notice that it will separate as it sits, just give it a shake and you’re good to go! It does this because there isn’t any junky thickeners/binders to keep it from separating.
The less powerful the blender the longer it may take to blend and the more “pulp” will be left.