This coconut milk is a tasty and easy way to enjoy your milk with a vegan twist!
If you’ve just recently adopted a vegan diet and have been pining for dairy-based milk, you must make this rich, creamy nut milk recipe, a yummy vegan drink featured in By Any Greens Necessary (Lawrence Hill, 2010) by Tracye Lynn McQuirter. For an extra-special treat, pair nut milk with a couple of vegan biscotti.
Coconut cashew milk recipe
- 1-1/2 cups cashew pieces
- 2 cups coconut water
- 3 medjool dates, pitted
- 1/2 teaspoon pure vanilla extract
- Place all ingredients in a blender and blend on the highest speed.
- Chill or serve immediately.
Cook’s note: For a thinner consistency, strain the milk through cheesecloth to remove the nut solids.