Vanilla Matcha Cashew Milk
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 5hrs 10mins
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- Serves
- 4
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- 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
Inspired by: http://thekitchenpaper.com/vanilla-matcha-cashew-milk/recipe updated 8 Oct 2019
Ingredients
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- Dates
- 2
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- Vanilla bean seeds
- 1 pinch
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- Cashew nuts
- 1 cup (139g)
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- Water
- 7 cups (1680ml)
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- Matcha powder
- 2.5 tsp (7g)
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- Salt
- 1 pinch
Tools
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Water
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Blender
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Jug
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Blender jug
Step preview
- Add cashew nuts and water to a clean jug
- Soak overnight with water
- Drain with sieve
- Transfer content of jug to blender jug
- Add water and dates to the blender jug
- Blend - 2 min, high speed
- Add matcha powder, vanilla bean seeds and salt to the blender jug
- Blend until smooth
- Serve