Vanilla Matcha Cashew Milk

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recipe by The Kitchen Paper http://www.thekitchenpaper.com

  • Time icon
    Total Time
    5hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    210

I opt not to strain my cashew milk: I like the mouthfeel without straining. If you prefer to strain, I recommend blending only cashews and water to begin with, straining it through a nut milk bag, and then returning it to the blender to add the dates, matcha, vanilla, and salt.

recipe updated Apr 5, 2018

Ingredients

  • Cashew nuts icon
    Cashew nuts
    139g
  • Water icon
    Water
    720ml
  • Dates icon
    Dates
    8g
  • Matcha powder icon
    Matcha powder
    7g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    0g
  • Salt icon
    Salt
    0g

Tools

  • kCook icon Water
  • kCook icon Blender
  • kCook icon Jug
  • kCook icon Blender jug

Step preview

  1. Prep and set aside dates: pitted
  2. Prep and set aside vanilla bean seeds: ground
  3. Get a clean jug
  4. Add cashew nuts
  5. Add water
  6. Soak overnight water
  7. Drain with sieve
  8. Transfer content of jug to blender jug
  9. Add water
  10. Add prepared dates
  11. Blend for 2min on high speed
  12. Add matcha powder
  13. Add prepared vanilla bean seeds
  14. Add salt
  15. Blend until smooth
  16. Serve
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