This refreshing strawberry milk is packed with berry flavor. And because it is made with cashews, it is wonderfully velvety & full-bodied. Makes about 2 ⅔ cups strawberry milk.
Servings: 4 people
Put water, raw cashews, pitted dates, fresh or frozen strawberries, vanilla extract, and salt into a high speed blender. (If your strawberries are very sweet you can use just 2 dates. Otherwise, I recommend using 4.) Blend until completely smooth. (You'll know that the cashews are fully broken down once you stop hearing any crackles or crunches of them breaking up.)
You can drink the strawberry cashew milk right away. But for an even tastier drink, move it to a covered container, and refrigerate for at least an hour or two. The cashew milk will continue to thicken, making it even creamier & sweeter. And the flavor is best when it's ice cold.
If you aren't using a high speed blender, you will need to give your blender some help to break up the raw cashews. You have a couple of workaround options:
The strawberry milk may separate a little in the refrigerator. So give it a stir before serving.
I recommend using all of the strawberry cashew milk within two or three days. That's when homemade nut milks are at their best.
- Grind the dry raw cashews in a clean coffee grinder until they become like a flour. Then add them to your standard blender, and continue with the recipe as written.
- Soak the cashews in water for several hours. Then drain the cashews, and continue with the recipe as written.
Calories: 141kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 293mg | Fiber: 3g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 1mg