A few weeks ago, I went to a party where someone had brought strawberry rose pie. It wasn’t vegan, but I was so intrigued by this flavor combination that I decided right then and there that I’d use it in a Valentine’s Day recipe.
Rather than another recipe for pie or muffins, I figured a good cashew milk would be versatile and easy while still serving as a special treat. I don’t make nut milk at home often (in fact, this was only the second one I’ve ever made), both because it’s expensive and because unlike a lot of the stuff that’s sold in stores, homemade nut milk isn’t fortified with vitamins or extra protein. Still, making nut milk is a fun activity, and it’s pretty gratifying to pour your own milk over cereal or coffee in the morning. However you choose to enjoy it, I hope it makes your Valentine’s Day that much sweeter 🙂
Strawberry Rose Cashew Milk
- 3 1/2 cups water
- 1 cup cashews, soaked overnight or at least 6 hours
- 1 cup strawberries
- 1 teaspoon rosewater
- 1/4 teaspoon vanilla extract
- 2-3 dates, pitted
1. Drain soaked cashews. Place all ingredients in a blender (preferably a high-speed model) and run on high for 30-45 seconds. Taste the milk and add another date if it’s not sweet enough for you.
2. Drape either a cheesecloth, nutmilk bag, or spare tea towel over a large bowl. Pour milk over the cloth and allow it to drain. Gather the ends of your cloth together and continue to squeeze out the milk until only the cashew pulp remains in the dishcloth. (There are YouTube tutorials on the straining process if you’re a more visual learner.)
3. Pour mixture into glass jars and store in fridge.
Also by Molly: Fava Bean Soba Noodle Pesto Pasta
Related: Nutella-Inspired Hot Chocolate
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Photos: Molly Lansdowne