Dairy free milks can often be loaded with hidden sugars, additives and sadly can come with a hefty price tag.
This cashew milk recipe is delicious, simple to make and won’t empty your pockets!
N.B. If you do not own a high speed blender you may have to purchase a cheese cloth to strain the mixture which will ensure you can enjoy a smooth milk. We use a Vitamix or Nutribullet.
1 cup of cashews
Pinch of sea or Himalayan salt
3 pitted dates
1 litre of filtered water
Place the cashews, dates, salt and water into a large mason jar. Close the lid and leave to soak overnight.
Pour the contents of the jar into a high speed blender and blend for a few minutes until the mixture is smooth with not bits. (If your blender struggles to blend the mixture to a smooth consistency you may have to stain the mixture through a fine cheese cloth).
Rinse the jar, pour the cashew milk mixture back in and store in the fridge for 4-5 days.
For a chocolate alternative add in 2 tablespoons of raw cacao and 1 tsp of vanilla whilst blending.