The easiest cashew milk you will ever make in your life. It’s refined sugar free, ready in just 5 minutes, no soaking required, completely vegan and delicious.
Today we need a recipe that’s going to make our lives easier, yes? Because I know I do. I’m finally feeling 100% back to normal today which is incredible. Seriously, you forget how easily you take your healthy self for granted until it’s taken away from you and you feel like you can’t see a light at the end of the very sick, lifeless, miserable tunnel. And then you do. You start to feel a little more energy everyday and slowly you start being able to sleep without flu and sinus pills and then one day you wake up with energy and an insatiable desire to dance around your house.
And then you remember just how much you really need to do because um, it’s 19 days until Christmas and you lost an entire week of prep which is pretty crucial at this time of year. You also remember that you have your beautiful cousin that you rarely get to see coming down this weekend for an early Christmas weekend before she heads home to England. You were all going to throw a proper Christmas dinner and have all the Christmas treats and pretend like it’s the real thing. Oh and you have nothing ready.
So today you get my life-saving recipe for literally the easiest cashew milk ever. EVER. Plus it’s refined sugar free, totally delicious, a fraction of the cost of the store-bought nut milks and, uh, you get to avoid all those nasty additives. Ugh, you’re so welcome.
I had the revelation a few weeks back when I realized I had to seriously cut back on dairy if I ever wanted to stop sneezing 24/7 and I was less than pleased about going back to making my own nut milks. Seriously, that shit is a pain the ass. I cannot ever remember to soak the nuts and I can’t stand the leftover pulp and the mess in my nut milk bag. Oh, I also lost my nut milk bags… so there’s that.
Anyway, I’m fully aware that cashews don’t produce any pulp when you make them but as I’ve mentioned before, I’m pretty lazy. So I had a very lazy thought that I wasn’t totally sure would work but in my mind it made perfect sense. I thought back to my African peanut stew and remembered that the peanuts thicken the broth in to this crazy creamy, luscious sauce without any pulpy bits… so then I thought to my self, ‘Self, I bet the same thing would happen with any nut. And regardless of what nut butter I use… there won’t be pulp because it’s already completely creamy.’
I tossed together some hot water, soaked dates, cashew butter, vanilla and a pinch of salt, blended the living crap out of it and then happily poured out a creamy, slightly sweet and vanilla-y cashew milk. The easiest cashew milk ever. A few more revelations came out of the discovery which will be shared later BUT this, this cashew milk? Well, it’s currently saving my no-milk, lazy life. It could probably save yours too.
Now I really have to get to weekend Christmas prep. God help us.
Happy Tuesday lovelies!
- 2 TBSP creamy cashew butter or any nut butter of your choice
- 1 medjool date, pitted
- pinch of salt
- ½ tsp vanilla extract
- 2 cups hot water
- In a blender, combine all ingredients. Allow to soak for 5 minutes then blend on high until completely smooth and creamy.
- Allow to cool in a large mug to room temperature then store in an air tight jug, mason jar, whatever you have, in the fridge for up to 3 days.
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