30 Mar Cinnamon Date Cashew Milk

Cashew milk has become a staple in our household since going dairy free. My husband likes it in his coffee and my two year old has come to prefer it to cow’s milk (as we call it in our house). I like it because I can use it in most recipes in place of milk. If you are baking with it the sweetness is a nice touch. If you are using it in something like a gravy, omit the dates and cinnamon and strain it with a nut milk bag. This is going to give you the right flavor and texture.

I don’t strain the milk for this recipe, but you should feel free to if you prefer the texture. It can be a bit grainy if you don’t strain it, but I find the process cumbersome and I don’t like throwing away the cashew particulate, so I often won’t strain it.

Making cashew milk at home really is worth it. I have found some decent brands to store-buy, but they all have stabilizers and tend to not be as creamy.

If you find yourself making cashew milk on a regular basis, consider buying your raw cashews in bulk to save some money. I have been buying cashews in bulk on amazon, and it saves me some money.

This recipe is super adaptable, and you can flavor it as you see fit. I have done some pumpkin spice cashew milk that I enjoyed a lot!

Cashew milk steams pretty well for lattes. We have found that this recipe is a little thick, but will steam pretty well. If you are using a high powered steamer for lattes and you are having trouble getting it to steam, add some water to thin it out a bit.