I’m a big fan of making my own nut milk–It seems like a lot of work but once you get the hang of the method, it’s really fun to experiment with different ingredient combinations. When I saw this recipe on Adrianna’s A Cozy Kitchen, I knew it was a big win for my next batch. It’s something nostalgic, taking me back to my childhood of the artificial strawberry Yoohoo’s that I enjoyed so much (but would never recommend anyone drinking now!). This homemade strawberry cashew milk is basically a guilt-free, healthy dessert! It’s totally acceptable to drink from the minute you wake up all the way to your late night snack.
Here’s how you make it:
1 1/2 cups cashews
7 pitted medjool dates
2 1/2 cups fresh strawberries, hulled & halved
1/2 vanilla bean, scraped
Pinch of salt
Optional: 1 drop red food coloring or 1 pinch beetroot powder, for color
1. In a large airtight container, add the cashews and dates with 2 1/2 cups filtered water. Cover and allow to sit overnight.
2. To a saucepan, add strawberries and 1/4 cup of water. Cover and cook until the strawberries begin to breakdown, about 5 minutes. Then mix in the vanilla bean and sea salt.
3. Pour strawberry puree through a strainer, you should end up with about 1/2 cup.
4. To a blender, add the cashew and date mixture and pulse until very smooth. Pour the smooth cashew mixture into a nut bag (if you don’t have one, you can line a sieve with a few layers of cheese cloth, that’s what I did). Allow to drain completely, pressing along the sides.
5. To your rinsed blender, add the cashew milk back inside along with the strawberry mixture – pulse to make it smooth. If you want it sweeter add another date, if you want it thinner add an additional cup of water. If you want it more pink you can add the food coloring or beetroot powder.
6. Run through a cheese cloth one more time.
7. Transfer to clean glass container and store in your fridge for up to 1 week. Shake it up before serving each time.
Recipe and photos via A Cozy Kitchen.