Chag Sameach! We are back here and back to blogging after a busy busy few months and a little blog hiatus. We have still been active on Instagram, though. And have actually been cooking, and even photographing some recipes. And now we will catch up with those. I have a confession to make: We made this a LONG time ago. Probably in June, actually. Better late than never, right?
Some news: We just moved into a new house! With a double wall oven, five burner stove, and two dishwashers! Plus, no more green counter tops and yellow walls; I have black granite and three skylights in my kitchen! I cannot wait for the food photos in my new kitchen. Steph wants to start off by making me bake cronuts for her, but I’m open to ideas and suggestions from everyone else.
But for now, I will give you an amazingly delicious and simple recipe that we made together this summer. In my favorite kitchen gadget, my Vitamix! It’s amazing for making nut milks, but really if you have just any old blender, cashew milk is the best kind of nut milk to make. Cashews are very soft and will blend well. Because of that, the milk from them is super creamy and silky. Also, cashews are cheaper than almonds, so really this is a great substitution.
This recipe is really quite simple. And you can definitely play around with it a ton. It’s definitely forgiving. All you need is a blender (I use my Vitamix), some cashews, filtered water, and a nutmilk bag. I have a bunch of these that I use to strain nutmilks and juices. They also come in handy for straining cheese or soups. Much better than cheesecloth, really.
- 1 cup raw and unsalted cashews
- 3 cups filtered water
- 1/4 cinnamon stick
- 1 medjool date
1. Place ingredients in a blender.
2. Blend for about a minute, until smooth.
3. Place nutmilk bag in a big measuring cup and pour mixture into it.
4. Squeeze the milk out, massaging the bag to make sure you get as much liquid as possible.
5. Refrigerate and enjoy within a week!
My favorite way to use nutmilk is to drink it with my iced coffee. But I also use it in smoothies in place of yogurt or cow’s milk. We make a lot of smoothies in my house, so I make some kind of nut milk at least once a week. I like to store it in the fridge in single-serving mason jars. Just to make sure I don’t drink it all in one sitting.