Creamy homemade cashew milk with delicious flavor from cinnamon and Medjool dates. This easy cashew milk recipe is wonderful in coffee, baking recipes, smoothies and more!
Add cashews to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
In the morning, drain cashews from their soaking water and rinse them in a colander.
Add soaked cashews and 4 cups of fresh filtered water to a high-powered blender. Add in cinnamon, dates and sea salt.
Place your nut milk bag over a large bowl or pitcher. Pour the cashew milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
Pour the cashew milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Don’t toss the nut pulp -- it can be used to make homemade crackers, add to smoothies or nut flour.
To store: store your DIY cashew milk in an airtight jar or container in the refrigerator for up to 5 days. If you find that it has separated, gently shake the jar to mix it up.