This recipe comes from Vegan for Lent: A Guide to 40 Days of Plant Based Eating. It’s a favorite in my home, whether served with raw brownies and fruit at teatime or poured over morning cereal. Flax or chia seeds add creaminess, while several ingredient options make it super versatile.
Let everything sit in the refrigerator overnight, and the next morning it will be ready to use anywhere non-dairy milk is called for. If you like the appearance of extra vanilla seeds, add the vanilla bean after straining, and blend once more.
Watch below as I make it with Miss Four. Please forgive the sister wife hair I have going on; it’s not a usual thing. Here’s the video:
4 cups water
1⁄2 cup raw cashews
1⁄2 cup raw almonds
1⁄2 cup coconut (you can also use sunflower, sesame, or another kind of seed here)
1 teaspoon chia or flax seeds
3 dates or 1 tablespoon agave nectar
Seeds scraped from 1” of vanilla bean, or 1 teaspoon vanilla extract
pinch sea salt
Combine all ingredients in the jar of a blender, and soak several hours or overnight in the refrigerator.
Blend as smooth as possible; this may take several minutes. Strain through a mesh bag (the same as a paint straining bag) into a jar, and adjust the sweetener, if necessary. The milk will keep, refrigerated, for up to 3 days.