I don’t drink much dairy which makes nut milks my favorite creamy kitchen staple. I always opt for homemade because store-bought milks can be incredibly over processed and making it at home is so easy.
Basically, to make nut milk all you need are nuts and water…and maybe a nut bag (strainer). The thing is though, most nut milk recipes that I find require planning ahead, which is not always my strong suit. This recipe is so easy for anyone who has a high-powered blender at home. I like it because cashews, unlike most other nuts are soft and skinless so they don’t require pre-soaking or straining.
Here’s what I do:
1/2 cup cashews
2 cups water
Maybe a date or two (unnecessary, just something I’ve been doing because I have leftover dates in the house)
Blend. Drink. Refrigerate for up to a week. It’s so simple and is the perfect addition to my soups & smoothies throughout the week. For the nutritional value I still suggest making milks from other nuts when you have the time to soak and strain, but this is a great recipe to have on hand anytime you are in a pinch!