If you don’t know, now you know: I prep a fresh batch of homemade seed or nut milk every week! I cut dairy milk a few years ago & now that I’ve been plant-based for a few months, I could never imagine going back!
I feel so much better drinking dairy-free milk alternatives, not to mention when they’re homemade, they’re so silky smooth, delicious & nutritious! I add it to smoothies, coffee, oats, chia pudding & baked recipes!
My fave nut milks are definitely almond & cashew & my go-to seed milk is hemp! Cashew milk is a bit easier & more time efficient than almond because the nuts require less soaking time & you don’t need to strain them to remove the pulp!
In the spirit of fall, I added my DIY pumpkin spice instead of just cinnamon & used a real pure vanilla bean because I find it makes the milk so rich & decadent in flavour! A touch of Himalayan pink salt adds the perfect kick to complement the vanilla!
BTW, you can also add in some raw cacao to make chocolate cashew milk (thank me later!).
- 1 cup raw unsalted cashews
- 3-4 cups filtered water (& more for soaking)
- 1 pure vanilla bean, seeded or 1 tsp. pure organic vanilla extract (you can also add dates, manuka or raw honey, yacon syrup, maple syrup etc.)
- 1/2 tsp. DIY pumpkin spice or ceylon cinnamon
- Few pinches Himalayan salt
- OPTIONAL: 1/2 tbsp. raw cacao powder to make chocolate cashew milk!
- Place the cashews in a bowl & cover them with water. Sprinkle 1 tsp. Himalayan salt. Soak for at least 4h or overnight. If you soak them overnight, place in the fridge.
- Rinse & drain the cashews well.
- Add them to your blender with 3 cups of water for a creamier milk & 4 cups for a thinner one & the add-ins of your choice.
- Blend for 2 minutes. Pour into a mason jar & let stand for about 20 minutes so foam subsides & then refrigerate for freshness!
- The milk should last 3-4 days!