Vanilla Cashew Milk
1 cup raw unsalted cashew (130 g)
water, for soaking
4 cups water (960 mL), filtered
3 medjool dates, pitted
1 teaspoon vanilla extract
¼ teaspoon himalayan sea salt
How to Make It
Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3–4 hours. Drain the cashews and discard the soaking water.
Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
Add the dates, vanilla, and salt. Blend on low speed to combine.
Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
Liquid Measuring Cup
Dry Measuring Cups
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