Remember the last time I made cashew milk? I’m pretty sure I blathered on about it tasting like drinking pure butter — which may turn some of you away, but to those who stay I LOVE YOU. You know I Love almond milk. I love pecan milk. I’m sure I’d love macadamia milk. But cashew milk? IT’S SO DARN CREAMY! So delicious! It’s LIKE BUTTER!
So this version is pretty much my new dessert: it’s creamy, it’s sweet, it’s kind of like drinking melted ice cream … and yet it’s sugar-free, debatably healthy, hydrating, fruity, YUM LIKE WHOA. Technical terms here, people.
Here’s the order of operations: soak cashews. Blend cashews with water. Strain cashews, end up with cashew milk. Blend cashew milk with strawberries. Strain one more time, end up with NECTAR OF GODS STRAWBERRY CASHEW MILK.
I’m not gonna lie, I’ve skipped that first strain, and just thrown everything together… but the straining goes a bit faster if you don’t skip it. So, depending on your patience and/or straining method: choose wisely.
This, as with nearly every recipe I post, brings to mind a myriad of other varieties: raspberries! add honey! add vanilla! ANY BERRY! Um… chocolate? Can we go there? I think I’ve just thought up my *next* project: chocolate cashew milk. How easy/delicious/CREAMY does that sound? We’re going for the world record in “how many times can one food blogger say “creamy” in a single post.” I’m winning. CREAMY!
Go enjoy this and try not to compare this puppy to much too the (far inferior) squeeze-bottle of strawberry milk stuff from your childhood. You know what I’m talking about! Not to say it’s terrible (wait, should I say it’s terrible? It’s been a while, so I can’t in good conscience pass judgement), but this is far superior. AKA has real ingredients. And no chemicals. And it’s NATURALLY PINK! You can’t go wrong there.
- 1 cup raw cashews
- 1 pinch salt
- 8 oz. strawberries, hulled
- optional: honey, to taste
- Cover that cashews with at least 2 inches of fresh water and soak overnight (minimum 8 hours).
- Drain, then combine with 4 cups of fresh water and the salt in a high powered blender. Blend on high for one minute, or until very smooth. Drain through a nut milk bag, or cheesecloth.
- Return the milk to the blender, and add strawberries. Again, blend until very smooth and pass through the same (cleaned out) nut bag.
- If you want a sweeter end result, add honey (and blend or mix to combine) to taste.
- Keep in an airtight container in the refrigerator.