Cardamom & Honey Cashew Milk
Ingredients
- 2 cups of raw cashews
- 5 cups of water
- 2 pitted medjool dates
- 1 tbs raw honey (If you are vegan and do not eat honey, you can sub maple syryp)
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1 tbs vanilla extract
Instructions
- Soak your cashews in water for at least two hours. This will help to soften your cashews and make them easier to blend.
- Once two hours have passed, strain your cashews so that there is no water left.
- Add your soaked cashews to a blender. A high powered blender such as a Vitamix will work best. Add your five cups of water on top of your cashews and blend until smooth. The timing will vary depending on the blender you are using. In the Vitamix it comes together relatively quickly. I blended it for about two minutes total to really make sure everything had blended together nicely.
- Once your mixture is completely smooth and creamy, you are going to want to strain out the cashew pulp. I did this with a fine mesh sieve and a mixing bowl underneath to gather the strained milk. You could also use a double layer of cheesecloth. Whichever method you prefer will work fine. Set aside all of your nut pulp.
- Once your milk mixture has been strained and is free of nut pulp, add it back into the blender with your dates, honey, cinnamon, cardamom, and vanilla extract. Process your mixture until all of the ingredients have mixed in completely and broken down to create a smooth and creamy milk.
- After everything is blended together, add it into an airtight container. It is ready to drink! You can store it in your fridge for up to a week.
