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Creamy Cashew Milk.
Dang. That sounds ahhh-mazing. Disclosure: I loveeee cashews.
And the crazy thing is that, I don't think I had ever tasted cashews, ever, in my life, until I went vegan. Crazyyyy.
Another perk of this beautiful diet -- erghh scratch that -- lifestyle, this beautiful lifestyle.
This cashew milk (or mylk) is plant based, clean, simple, and guess what? No nut milk bag needed!!
You don't have to wake up 20 minutes earlier just to "mylk" your almond bag. Get it? LOL
Cashews are so wonderful that you don't need to get rid of any left over pulp (like when you make almond milk). Nope. None of that.
Just throw all of the ingredients in a blender and hit BLEND!
Cashews are such an amazing little nut, or seed, or fruit, or wait, I'm not even sure what cashews are. They're usually referred to as nuts (so if you have a nut allergy, definitely double check if you can eat cashews before you go on making this.)
Cashew Milk: a vegan coffee creamer alternative
What is cashew milk and what is it good for anyway?!
Cashew milk is literally, just five ingredients (okay six if you count the pinch of salt, but let's not).
cashews + water + dates + vanilla extract + cinnamon + (and that optional pinch of salt which we are not counting) = what your morning cup of coffee is missing.
Seriously, this is gonna take your cup of coffee to the next level.
And it's guilt free because: refined sugar free, no added oils, no preservatives or emulsifiers or weird long unpronounceable ingredient names... because it's home made, made at home, by YOU, with just five ingredients (okay six!).
cashew milk is creamy, buttery, and sweet
Cashews are sweet and buttery, and when blended with water, it becomes the creamiest vegan "milk" there is without the use of emulsifiers or preservatives!
If coffee is not your thing, you can still enjoy cashew milk by itself. Serve it up in a nice tall glass, sprinkle some cinnamon on top and drink up as you would regular milk. Or pour it over your fave cereal, granola or oats! Yum.
Did I mention it's also extremely easy to make? So easy that you can wake up, still half asleep, realize you're out of coffee creamer, and make some cashew milk in less time than it takes for your coffee to finish brewing. Perfection.
The recipe calls for soaking your cashews. Soaking only takes 20 minutes. But I understand, 20 minutes is a long time when you're in a hurry...
So here's the deal - I've made this milk "without" soaking my cashews and it doesn't affect the taste or the consistency. But I do use a high speed blender, my trusted Vitamix (affiliate link), to get the job done. If you don't have a high speed blender, then you probably want to invest in those 20 minutes so that your blender doesn't have to work as hard and you can still achieve that lovely creamy consistency that makes cashew milk so special.
Cashew milk will last about 2 to 3 days in the fridge but make sure to store it in an airtight container like mason jars (affiliate link) or these cute little vintage style milk jugs (affiliate link) that I love from Amazon to keep the mylk as fresh as possible.
Also, did I mention this recipe is fool proof?
If you still have chunks of cashews - keep blending. If it seems too thick, add more water. If you messed up and added too much water and now it's too runny, add more cashews. See? Fool proof. 🙂
Now, go get yourselves some cashews and try this recipe asap. And let me know below what your favorite coffee creamer or vegan milk alternative is.
And since we're in the topic of cashews - check out my other favorite cashew-based recipe Cilantro Cashew Vegan Sauce. I'm telling you, cashews are magical!
Also, let's be friends on Instagram: @sproutingzeneats
Five Ingredient Cashew Milk
The creamiest vegan coffee creamer – homemade cashew milk! Super tasty and so much better than the stuff in the stores. Only five ingredients.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 cups
- Category: Milks
- Method: Blending
- 1 cup of cashews (soaked for 20 minutes)*
- 3 to 4 medjool dates (pitted)
- 1/4 tsp of cinnamon
- 1/8 tsp of vanilla extract
- 3 cups of water (if you like it creamier/thicker, maybe use 2.5 cups at first and add more as needed)
- pinch of Himalayan salt (optional)
- Place cashews in a bowl and cover with water for 20 minutes. If you don’t have time to soak and you have a powerful blender such as a Vitamix, you can go ahead and skip this step.
- To the blender add: Cashews, dates, cinnamon, vanilla extract, and salt. Blend until all ingredients are well combined and you achieve a “milk” consistency.
- Drink as is, or pour into a nice hot cup of coffee and enjoy!
- I have made this milk using “not soaked” cashews and it worked just fine. I usually try to soak my cashews for at least 20 minutes beforehand (because it helps with digestion and it wakes up the enzymes in the cashews), but if you don’t have time you can skip this step. However, if you do not have a powerful blender such as a Vitamix, I strongly recommend that you soak the cashews to help out the blender and to achieve a creamier, smoother, consistency. There shouldn’t be any chunks or pieces of cashews left over.
- Store your left over milk in an airtight container like mason jars or milk jugs. Will last about 2 to 3 days only so make sure to enjoy while fresh!
- If you want this to be very creamy and thick, use 2 to 2.5 cups of water. 3 cups will still be great as a creamer but will have a thinner consistency.