Strawberry Cashew Milk

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Growing up, I was obsessed with strawberry milk, like the Nesquick one you can get at the gas station. I loved it and when I got my dairy allergy, I remember dreaming of the creaminess from one of those strawberry milks. I set out making this recipe with the intention of just trying to make a “milk” that tasted like strawberry and had a creamy texture to it, but with whole, natural ingredients.

The first time I tried this milk, I was completely shocked with how amazing it tasted, and how it really does resemble the strawberry milk I grew up on! I chose cashews as the base because I love the creamy texture they create (and they require the least amount of effort compared to other nuts).

This recipe is delicious, creamy, amazing strawberry goodness and I am so excited to be sharing it with you! I’ve also been dousing it in anything and everything this week including smoothies, oatmeal, and a special recipe I am posting next week, so stay tuned!

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4.0 from 1 reviews
Strawberry Cashew Milk
Author: 
Serves: 4
 
Ingredients
  • 1 cup cashews, soaked overnight
  • 3 cups water
  • 10 strawberries, hulled
  • 2-4 dates, depending on sweetness
  • 1 teaspoon vanilla extract
  • pinch of salt
  • nut milk bag, to strain (or cheesecloth, jelly bag, old t-shirt, etc.)
Instructions
  1. First things first, the night before you want to make this (Or at least a few hours before! And if you're really in a bind, just boil them in water for about 10 minutes or until they soften up) put your cashews into a bowl and fill it with water. Let them soak overnight until they soften up and then drain the water.
  2. Pour the cashews into a blender and add the water, strawberries, dates, vanilla, salt, and blend on high for two minutes.
  3. Now here's the tricky part. Place a nut milk bag into a large bowl, with the sides laying over the edge of the bowl. Pour the strawberry milk into the bag and strain the liquid, leaving the cashew pulp behind. If you want your milk to be extra creamy, then strain it a few times. But with cashews, once is usually enough.
  4. Pour the milk into a carafe and keep in the fridge for 3-4 days. Make sure to stir before serving as sometimes the mixture separates when sitting. Enjoy!
P.S., if you want to try the BEST vanilla extract that ever existed in the history of ever, order this one from Oh, Ladycakes. She’s a vegan baking blogging genius that creates small batch vanilla extract a few times a year. I was able to snag a few in her last batch and am savoring every last drop.

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4 Comments

  1. Cindi
    April 1, 2016 / 11:20 am

    This sounds amazing. Can’t wait to try it!

    • Hunter
      April 2, 2016 / 10:37 pm

      It is seriously SO DELICIOUS! Let me know how you like it 🙂

  2. April 6, 2016 / 5:40 am

    the milk looks so delicious~~Can’t wait to try it!

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