This one is totally for my kids…and your kids. Ok, and you and me because it’s delicious! You know what drives me crazy? When I see kids drinking milk chock-full of artificial flavorings and sweeteners. It really makes me cringe!
My daughter had never even heard of strawberry milk until she started elementary school and within a week it was the drink that she begged for above anything else. Years ago I started playing around with making vegan strawberry milk for my kids at home. I have had plenty of fails, and some winners, but this version of vegan strawberry milk made with homemade cashew milk has quickly risen to the top of my families request list.
This strawberry milk is delicious for sipping all on its own, but it is also good as the base of a smoothie, poured over granola, or frozen in ice pop molds. It’s a total winner! Just don’t let your family know that it’s actually good for them…it sort of takes the fun out of it.
Strawberry Cashew Milk
- Yield: Makes about 4 cups 1x
- 2 3/4 cups fresh, sliced strawberries
- 2 tablespoons raw cane sugar
- 1 teaspoon vanilla extract
- small pinch of salt
- 3 cups coldten Free & Vegan)”> cashew milk
- Process the strawberries and sugar in a blender or food processor until smooth, stopping to scrape down the sides as necessary. Press the mixture through a wire-mesh strainer into a medium bowl, using the back of a spoon to squeeze out all of the juice. Throw out the pulp.
- Stir the vanilla and salt into the strained strawberry mixture then stir the strawberry mixture into the cold cashew milk.
- Chill for at least 1 hour before serving. Store covered in the refrigerator for up to 3 days.
Prep time does not include the 60 minute inactive chill time.
The milk will separate as it sits, shake vigorously before serving.