Strawberry Cashew Milk
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 cups of cashew milk, give or take
- 1 1/2 cups cashews
- 7 pitted medjool dates
- Filtered water
- 2 1/2 cups fresh strawberries hulled and halved
- 1/2 vanilla bean scraped
- Pinch of salt
- 1 drop of red food coloring very optional or you could use a pinch of beetroot powder for coloring
To a plastic or glass quart container (I like deli cups), add the cashews and pitted medjool dates. Cover with 2 1/2 cups of water, cover the container and allow to sit overnight.
To a saucepan, add the fresh strawberries and about 1/4 cup of water. Cover and cook until the strawberries soften and begin to breakdown, about 5 minutes. Mix in the vanilla bean and salt. Pour the strawberry puree through a strainer. You should end up with about 1/2 cup of strawberry puree.
To a blender, add the cashew/date mixture and pulse until very smooth, about 3 to 5 minutes. (I really let the blender run to achieve super smooth milk.) Pour the cashew milk into a nut bag (alternatively, if you don’t have one, you could line a sieve with a few layers of cheese cloth) and allow to drain completely, helping it along by pressing the sides.
Give your blender a rinse and add the cashew milk back to the blender, along with the strawberry puree and an additional 3 cups of water. Pulse once more until smooth. Give it a taste. Do you want it sweeter? Add an additional date. Do you want it thinner? Add a cup or two more of water (I added an additional cup of water). Do you want it to be a bit more pink? Add a drop of food coloring or beet powder and pulse one last time. Run through a regular sieve one last time—there will be little bits it catches and transfer to a clean container to store in the fridge.
Just before drinking, give it a shake (since this has no stabilizers, it will separate a bit) and serve. I added this to my tea—delicious! And I drank it straight, which I never do with any sort of milk.