Homemade Vanilla Cinnamon Cashew Milk

I know there are a lot of cashew milk recipes out there but there isn’t one on my blog :). I recently posted the picture below on my Instagram “> and had some feedback for the recipe. So, I decided to post the recipe on my blog as easy access for you all. I’ve recently become obsessed with making homemade nut milks because 1) It’s super easy 2) They are so delicious and creamy 3) There aren’t all those nasty, unhealthy additives like in store bought varieties 4) You can make all sorts of flavors!

So let’s get to it. Homemade milks allow you to adjust flavoring and sweetness to your liking so take all the flavoring ingredients I post below with a grain of salt, adjust according to your lovely taste buds!

Homemade Cashew Milk
Makes about 6-8 cups

2 cups organic, raw cashews
4-6 cups of water (less for thicker and creamier milk, more for a thinner milk)
1 teaspoon vanilla extract
1/4-1/2 teaspoon ground cinnamon
3 dates

Soak your cashews for at least four hours or up to overnight in filtered water (store soaking cashews in fridge). Drain and rinse thoroughly.
Place cashews and all remaining ingredients in a high speed blender (I use a Vitamix). Blend on high for 1-2 minutes until everything is well blended, smooth, and creamy.
Strain milk through a fine mesh strainer or nut milk bag (I’ve found that cashew milk doesn’t create much pulp compared to, say, almond).
Store in glass mason jars in the fridge for up to 1 week.

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