For a long time, I've had a goal of making nut milk at home instead of buying it at the store. I mean, I already have a Vitamix and making nut milk is one of the easiest, healthiest ways to save a few dollars on groceries. So far, I have not been doing a very good job at sticking to my DIY guns.
Enter cashew milk.
This stuff is so easy to make, I no longer have an excuse to have store-bought nut milk in my fridge. It doesn't even require straining through a nut milk bag! If you have a high-powered blender, you don't even have to soak the nuts!
And for so little effort, you are rewarded with the creamiest, dreamiest milk substitute you can imagine.
Of course you can leave out the maca if you wish to keep things simple, but I just love the superfood boost. Maca is an adaptogenic root that is known to improve energy and stamina...benefits that I often sorely need!
Cashew Maca Milk
makes about 4 cups
- 3/4 cup cashews (you may want to soak for 2 hours if you don't have a high-power blender)
- 4 cups water
- 1 date
- pinch of salt
- 1 tsp maca powder (I use this one)
Place cashews and the date in your blender with 1 cup of water. Blend on high for about a minute until everything has liquefied.
Add remaining water, salt, and maca and blend on high for another 30-60 seconds until you have a smooth, even consistency. There will be bubbles at the top, but they will go away on their own.
Pour into a cute mason jar and store in the fridge for 3-4 days.