Once you've had homemade nut milk, you totally get all the make-your-own-milk hoopla. It's so fresh, creamy, and nutty—and with just the right amount of dates, sea salt, and vanilla—it tastes like the most delicious light vanilla milkshake. But I have a little secret: I don't soak, I don't sprout, and I don't strain. I just can't be bothered, but I still want sumptuous, homemade, healthy food.
This cashew-almond milk is a staple in my fridge. I used it as a base for smoothies, hot chocolate, chai, or just when I need a swig of something yummy. Feel free to experiment with the nuts, but I love the combo of almonds and cashews. Don't miss my tips for special additions!
Makes 6 cups
What you need:
- 5 cups cold water
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 6 Medjool dates
- 1 whole vanilla bean, chopped into 1-inch pieces
- 1/2 teaspoon sea salt
What you do:
- Into a high-speed blender, add all ingredients and blend for one minute, or until completely smooth and creamy.
- Keep chilled in refrigerator for up to three days.
- >> Add two tablespoons of raw cacao powder for a chocolate cashew-almond milk.
- >> Add 2 cups frozen strawberries for an easy strawberry milkshake!
>> When I say "high-speed blender", I mean a Vitamix. This blender is seriously life-changing, and makes the smoothest, creamiest smoothies ever. It is worth every penny.