Homemade Cashew Milk

This recipe for homemade cashew milk does not get any easier to make. After soaking your nuts, it's just a matter of blending and straining before you can enjoy a delicious glass. This recipe is not just for cashews, use whatever nut you like best! Almonds, brazil nuts, macadamia nuts-they would all work. In fact, combining nut flavors together could be a fun and delicious way to create new milks you have never seen in stores.
When I first posted this picture online, I stated that I made all 18 cups (1 gallon plus 2 cups) of cashew milk for only FIVE DOLLARS. It's true! But the internet didn't believe me and quickly I got many rebuttals that this would cost upwards of $20 in other cities/states. I purchased 2 cups of raw cashews in the bulk bins at a standard grocery chain in the Pacific NW for a total of $4.22, combined with 10 dates from the bulk bins at $.75 cents and you get....ta da....$5! If I can do it, you can to. Try looking for nuts in bulk, they are always cheaper and you only have to buy what you need.
Keep your milk chilled for up to 7 days. If you aren't going to go through this much in 7 days, simply make half the batch and spend even less money! My family certainly won't go through this much in that allotted time so I am already coming up with other ideas for it. Pureed and strained strawberries would make a KILLER strawberry milk for kids and adults alike. Use as you would any milk in sauces, gravies, smoothies and baking.

Cashew Milk
yields 1 gallon plus 2 cups or 18 cups total
2 cups raw cashews
10 pitted neglect dates (or up to 20 if you want naturally sweetened milk)
water
1 tbl vanilla extract, optional
cheesecloth, for straining

Combine the cashews and dates together in a bowl and fill with water.
I have a VITAMIX blender which allowed me to only soak for 3 hours but if you do not have a really high powered blender, soak overnight and up to 2 days. The longer you soak the creamier the milk will be.
Drain the soaking water from the nuts and pour the nuts/dates into a blender. Add 2 cups of water and blend for 3 minutes on high until creamy and smooth.
Line a fine mesh strainer with cheesecloth and place over a bowl. Pour the cashew mixture into the strainer and strain completely.
Combine the strained cashew milk with 10 cups of water and vanilla if using. Stir, chill and enjoy!