Vanilla Bean Cashew Milk

My boys love smoothies. The problem? Every single store-bought non-dairy milk I’ve tried tastes like ass and is full of scary shit like GMO soy or carrageenan. That is no bueno for a smoothie or chia-seed pudding base, or for my babies’ bellies for that matter, so mama had to take matters into her own hands.

Just by tossing a few simple ingredients in the blender, magic is made, and the result? The straight-up nummiest nut milk ever. Everrrrrrrrrr. I am not even close to kidding when I say that this tastes like vanilla ice cream in a glass. Fresh, cold, crisp water; creamy cashews; sweet, plump Medjool dates and a drizzle of deliciously fragrant vanilla-bean paste come together to create a luscious little nut-milk baby. And it’s so versatile. Annnnnnd since you’re making it yourself (you badass, you), you can customize the flavors and control the sweetness, fully aware of each and every ingredient floating around in your cup of milky goodness. You are now the master of your own nut-milk destiny. Use your power wisely.

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Vanilla Bean Cashew Milk

The absolute nummiest nut milk you will ever taste, ever. It's a completely amazing base for smoothies or chia seed pudding or overnight oats, or to just chug shamelessly from the bottle. No judgment.

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Ingredients

• 1 cup raw cashews
• 3 cups filtered water
• 1 tsp vanilla bean paste
• 2-3 Medjool dates pitted

Courses Drinks Servings MetricUS Imperial Ingredients 1 cup raw cashews 3 cups filtered water 1 tsp vanilla bean paste 2-3 Medjool dates pitted

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Instructions

1. Soak your raw cashews in water overnight in the fridge, or for at least 6 hours.
2. When you're ready to make milk, drain the cashews and throw everything in the blender.
3. Blend until completely smooth, about 90 seconds.
4. Enjoy the nut milk magic.