Cardamom Rose Vanilla Cashew Milk Recipe
I’d just been daydreaming about how to make this recipe, until we got a fancy new blender and I was finally more inspired to experiment in the kitchen. Now I feel like those months were wasted in… total darkness (OK — just ever so slightly dramatic, but you guys this is MAGICAL ROSE MILK). I’ve only been making my orange flower almond milk occasionally due to laziness or absence of a few ingredients. In contrast, I’ve been totally obsessive about this new concoction and make sure to always have all ingredients on hand. It’s crazy good.
Make yourself a treat with your Cardamom Rose Vanilla Cashew Milk right away and then chill the rest — it will taste even better the next day (shake it up!). So far, it’s been absolutely wonderful in hot coffee, over iced cold brew coffee or shots of espresso, over ice cream and over blueberries and peaches. I also recently made the most AMAAAAAAAAZING smoothie with my cashew milk, frozen berries, pea protein powder and chia seeds. You’ll feel like a cat having cream for the first time — it’s such a decadent vegan creamer. I hope you love it! ♥
Creamy Cardamom Rose Vanilla Cashew Milk Recipe
by Jen McCabe
What you’ll need:
• 1 cup raw cashews (covered in water and soaked overnight)
• 3 cups water (or 2 1/2 if you want it extra creamy)
• 3 Tablespoons rose water (start with 2 if you’re unsure of your fleur threshold)
• 2 large Medjool dates (pitted)
• 1 whole vanilla pod
• 1/2 teaspoon ground cardamom
• 2 small pinches of sea salt (I like this Vanilla Sea Salt)
• A blender (I have this wonderful beast, but most blenders should be fine!)
• 1 nut milk bag (I like this sturdy brand — find at Whole Foods, New Season, Amazon, etc)
• A mixing bowl or pitcher with a wide opening
• A funnel
• A mason jar, a Weck bottle or glass pitcher (I love this cute set, also sold individually)
Measure 1 cup of raw cashews and place in a bowl or jar. Cover with water and let soak overnight (8 hours-ish). Rinse soaked cashews and put in your blender. Chop a whole vanilla bean pod (the whole thing – don’t bother trying to get seeds out) and put in the blender. Pit and quarter 2 large Medjool dates and put in the blender. Measure 3 Tablespoons food grade rose water (usually near the baking section of the grocery store or the ‘ethnic’ foods section) — pour into the blender. Put 1/2 teaspoon of ground cardamom in the blender. Add a couple pinches of sea salt. Pour in 3 cups water (2 1/2 if you’d prefer it to be creamier). Put the lid on the blender and blend everything together for about 1 minute on high — maybe more if your blender isn’t very powerful. We now have a Vitamix and it’s perfectly blended in a flash.
Please note: Most nut milk recipes call for 3 to 4 cups of water, but your blender may not have that capacity. If you want to make a less creamy batch by adding more water–you may need to blend it in batches depending on your machine’s capacity.
Once it’s all blended, get your nut milk bag out and hold it open inside a mixing bowl or a pitcher with one hand and slowly pour the nut milk and pulp into the mesh bag. Be careful not to let the bag fold on itself–just pour slowly, hold bag firmly open with your fingers and adjust as you go. Pour half of it in at a time to make it easier on yourself.
Cinch bag at the top with one hand and gently squeeze as much milk from the pulp as possible into your bowl. Go slowly, so you don’t burst the nut milk bag seams. My recipe is creamier than the standard recipes, so it might take a bit more effort to milk the bag. It’s like milking a tiny cow. You can save the pulp for baking, add to smoothies or compost.
Now that all your milk is squeezed out, transfer to a mason jar, Weck bottle or glass refrigerator pitcher (I LOVE this cute set). I use a funnel because I tend to spill, but if you don’t have one — you can pour the milk back into the rinsed out blender carafe to make it easier to transfer to your refrigerator container. Make a yummy coffee for yourself. Let me know how you like it!
Photos by Jen McCabe / Honey Kennedy.