I drink a lot of nut-milk. It goes in my coffee, in my smoothies, in my oatmeal, and in my soups. I have a slight dairy allergy, and the discovery of nut-milk on the shelves of Wegmans was a life saver.
Not to bash coconut or soy milk, but the pronounced flavors and textures of those non-dairy options really don’t do it for me. Nut milk is also so good for you. It has mild flavor, and subs 1-1 with dairy milk perfectly in any recipe.
I do purchase most of my milk from the grocery store. I love brands like Malk and Califia Farms, but sometimes, when I am feeling extra decadent, I make my own. Another advantage of making my own almond milk is that it creates zero waste. It stores well in mason jars, and every piece of the nut gets used (see notes at the bottom).
On that note, this recipe also works great with other nuts. Almonds, pecans, walnuts, etc. I just like cashews the best. Also, feel free to adjust ratios to your liking. I would compare this recipe’s consistency to the consistency to 2% milk, so add extra water to make it thinner or less to make it thicker (see notes). I also added an option to make your milk a bit festive. The extra dates create a lovely caramel flavor in the milk, and the cinnamon adds a slight holiday spice.
Give it a try and let me know what you think!
Gluten Free & Vegan | Serves 4
To make sweeter:
*Raw cashews can be hard to find and kind of expensive. Trader Joes carries them, but you can also find them online. I like this brand.