Homemade Cashew Milk
Ditch the store bought, sugar filled dairy free milk options by making Homemade Cashew Milk. This recipe is simple to make and easy to add in flavor variations. Refined Sugar free!
Whether you like pouring milk in your coffee, eating it over granola or drinking it straight out of the carton, milk is considered a staple grocery. While I do enjoy organic, whole milk from grass-fed cows upon occasion, it is always nice to have an easy and cost effective (not to mention tasty!) alternative.
If you were to search any grocery store for a substitute, there is likely an aisle full of shelf-stable, or chilled, dairy alternatives such as almond milk, rice milk, hemp milk, etc. While grabbing a carton of this can seem very convenient, if you read the ingredients on the packaging, you would probably change your mind. Along with your "filtered almond base" there is likely a laundry list of additives to your milk, topped off with some evaporated cane juice.
I follow the tried and true method of not buying food that contains ingredients I can't pronounce. Yes, this results in a fair share of my grocery trip spent Googling, but I am infinitely more confident about what I put in my body. In keeping that philosophy, I found out how simple it is to make your own non-dairy milk at home!
This cashew milk recipe will change your mind about buying boxed milk! It can be left unsweetened or you can turn it into a vanilla or chocolate flavor. Personally, I like to pour the unsweetened or the vanilla over my homemade granola, whereas I'd rather drink the chocolate straight out of a glass!
Bonus - you can use the leftover cashew pulp to make some truly decadent grain-free granola!
- 1 cup raw cashews
- 4 cups filtered water
- 8 pitted pitted dates *Optional for sweetened and/or flavored
- 2 tsp vanilla extract *Optional for vanilla milk
- 4 tsp cocoa powder cocoa powder *Optional for chocolate milk