Homemade Cashew Milk
- 2C raw cashews (soaked for at least 4 hours or overnight)⠀
- 7C Filtered water
- 3 dates ⠀
- 1 tsp vanilla extract⠀
- 1/8 tsp salt⠀
- Blend everything on high for 1-2 minutes⠀
- Pour your milk into a large bowl with your Bigger Better Nut Milk Bag in it⠀
- Knead the pulp until all liquid is drained⠀
- Store in a sealed container, Refrigerate for 4-5 days.
Optional: Divide the milk into 2 Mason jars, add 1 Tsp of unsweetened cocoa to 1 and 1/2 Tsp of cinnamon to the other. Shake well and enjoy!
Recipe and Image contributed by @raynboweats