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5 from 7 votes

CREAMY VANILLA CASHEW MILK

Better than store-bought, you can whip up this creamy, delicious cashew milk in your blender without straining! It’s the perfect dairy-free addition to your morning latte.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Cashew milk, Cashews, Creamy milk, Dairy-free milk
Servings: 10 cups
Author: Olivia Adriance

Equipment

Ingredients

  • 1 ½ cups raw cashews, soaked overnight or for at least 4 hours
  • 7 cups water
  • ¼ cup coconut cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon sea salt
  • 3 tablespoons honey or maple syrup (can sub 3 pitted dates)

Instructions

  • Add the raw cashews to an airtight container, cover with water, and place in the fridge.
  • Soak overnight or for at least 4 hours.
  • Strain the cashews and rinse until the water runs clear.
  • Add all of your ingredients to a high-speed blender and blend for 2 minutes until frothy.
  • Store in the fridge in an airtight container for up to a week.
  • ENJOY!

Nutrition

Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 152mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg