I love making my own nut milks because I know exactly how they’re made. Plus, the taste and price (read: super affordable) of homemade milks always trump store-bought versions in my opinion!
I used to be intimidated by almond milk because it seemed like such a strenuous process to strain and get the texture smooth enough, but when I made cashew milk for the first time, I was so impressed at how easy and quick it was! There is no straining or additional steps required. Simply throw all the ingredients into a high-speed blender and wait until it turns silky with plenty of froth! Soaking the cashews is an important step in this process: 1.) to enhance the bioavailability of the nutrients by sprouting them, and 2.) it ensures there are no chunks or leftover bits of cashew in your milk! Dreamy, decadent cashew milk awaits us!
Better yet, there are so many flavors you can make with simply cashews and water (the possibilities are endless!), but my favorite flavor by far has been Strawberry Vanilla!
It suits me perfectly with oatmeal, cereals or simply for drinking on its own. I used to live off of Nesquik® strawberry milk growing up, but when I tasted this, I was thrilled that I had created a better-for-you version that was also healthy and contained collagen. Oh, did I mention this recipe calls for two scoops of Vital Proteins Vanilla Collagen Peptides? Because it does. Yep, this Strawberry Vanilla Cashew Milk truly is outstanding.
Get the super easy breakdown below.
Yields 15-20 servings
1. Place the cashews in a container or mason jar and cover completely with filtered water. Place in the fridge overnight (or for at least 4 hours). You can leave them soaked at this stage, or to further sprout the cashews, continue this cycle with fresh water every 4-8 hours for 1-2 days. When little buds appear on the ends, the cashews are sprouted.
2. Pour the water and cashews into a blender and blend first, then add the remaining ingredients and blend on high until the liquid is smooth and frothy from being completely blended.
3. Store in a jar in the refrigerator for up to one week.