If you watched my Instagram story, you saw this yummy how-to on cinnamon vanilla cashew milk. I had some DMs regarding the step by step process, so I decided to post the recipe here so everyone can access it! I love this recipe because it is so quck to make (after the initial soaking) and tastes so delicious…similar to the milk leftover after a bowl of Cinnamon Toast Crunch cereal!
This recipe keeps well in the fridge for about 5 days, but requires some shaking before use when stored. This has been my FAVORITE coffee addition as it does not separate when hot and tastes so delicious! This cashew milk would be such an awesome addition to a turmeric or matcha latte.
Also, if you’ve been following along, Drew and I moved into our first, newly-built home this week! The new atmosphere and clean kitchen has given me a new excitement for cooking up healthy recipes, and I can’t wait to share them all 🙂 Look out for exciting new content!
- 1 cups cashews soaked 4hours or overnight
- 4 cups filtered water
- 2 dates
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Drain soaked cashews and blend with water, dates, cinnamon, and vanilla extract until smooth (approx 60 seconds in high powered blender)
- Optional: Filter mixture through a cheese cloth for a lower calorie, less creamy alternative
I used this milk in place of almond milk to create THIS smoothie bowl recipe, which I am totally obsessed with.