I'm obsessed with this milk.
Think creamy, rich and whole-milk-like.
I put it towards the back of my refrigerator so it's extra cold and then pour a glass, sprinkle a bit of cinnamon or nutmeg on top and drink straight.
This milk also makes my morning Matcha Latte equally as awesome.
The key to making the milk extra creamy is soaking the nuts before blending. I used to skip this step and when I finally started doing it it made a world of difference in the texture.
I make a batch of this every weekend as a part of my food prep and it lasts me through Friday for my smoothies and morning drinks.
If you make a lot of smoothies, I would recommend making a double batch.
Make a batch and tag the picture with #SummitFitEats!
+ 1 cup raw cashews, soaked 4-6 hours (or overnight)
+ 4 cups filtered water
+ 3 dates, pitted
+ 1 tsp vanilla extract (omit if you are using milk to make mashed potatoes or other recipe where vanilla flavor wouldn't work well)
+ pinch salt
1. Soak cashews overnight or for a few hours during the day.
2. Strain and rinse cashews.
3. Add cashews, fresh water, dates, vanilla and pinch of salt to a high-powered blender.