Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30 if modified

Creamy Cashew Milk

Cashew milk is the creamiest and most delicious dairy-free milk. It can be added to sweet or savory recipes and is fairly inexpensive to make—especially if you buy your cashews in bulk. Add maple syrup, vanilla, cinnamon, and cardamom to add extra flavor, or leave them out for a delicious Whole30 compliant–milk.

Makes 4 cups

• 1 cup raw cashews, soaked in room temperature water overnight
• 4 cups water
• 2 tablespoons maple syrup (see Note below)
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• Salt

Drain the soaked cashews and rinse with fresh water. In a blender, combine the cashews, water, maple syrup, vanilla, cinnamon, cardamom, and a pinch of salt. Blend on high speed until smooth and frothy, about 1 minute.

Strain the milk through a fine-mesh strainer (or nut milk bag for a smoother texture), or pour straight into an airtight glass container. Store in the refrigerator for up to 3 days.

note: To modify for Whole30, omit the maple syrup and replace the vanilla extract with the seeds from a vanilla bean: Using a paring knife, split a vanilla bean down its length. While holding down the tip of the bean on a cutting board, scrape out the seeds.