Cashew Milk | Rachel Begun, MS, RD

I know most people don’t get so excited over cashew milk, myself included…until I started recipe testing for my chia seed pudding (as mentioned last week).  The cashew milk that came as a result is truly divine…an indulgent gluten free, dairy free and vegan treat without any added sweeteners.  It is fabulous with cookies and other desserts, or to pour over cereal and add to smoothies.  It’s also fantastic all on its own.

Cashew Milk

2 cups water

1/2 cup raw cashews, soaked for 1-2 hours

6 Medjool dates, pitted

1/2 teaspoon pure vanilla extract

Blend all ingredients until smooth and creamy.  Pour through a strainer to remove any solids.

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3 Responses to Cashew Milk

  1. Teresa says:

    I’ve wnated to make this for awhile…..but I have a few questions :)

    How long is this good in the fridge? Where do you get medjool dates that are gluten free? The only ones I have found, locally, the companies say that they are processed on shared equipment and we just can’t take that kind of chance. I would love to have them though :)

    Thanks!

    • Rachel Begun says:

      Hi Teresa-

      The chia seed pudding should last in the fridge for at least 5-7 days. Perhaps even more, but it never lasts that long in my fridge :-) I purchase my medjool dates from Whole Foods, packed in their own plastic deli containers, not their sealed packaging. I have never had a problem, but you should check with all manufacturers before purchasing just to be sure. If you don’t feel comfortable with purchasing dates, you can swap my cashew milk recipe (all ingredients that are blended and then poured over the chia and coconut) for another cashew milk recipe that doesn’t have dates. I don’t know what the outcome will be, but it’s worth a try and you can play around to get to the taste and texture you desire.

      Best,
      Rachel

  2. Gulshan says:

    I do love Udi’s products, but I’ve found a baugttee bread made by a company called Against the Grain . The baugttee is wonderful! It’s frozen, so put it in the microwave for 20 seconds and then in the oven for about 5-8 minutes. It has a crunchy crust and the inside consistency of a popover. I found it at Whole Foods.

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