Cauliflower Milk

Yes, you can make delicious, creamy milk from cauliflower!

📝 Ingredients

• 1 head Cauliflower, chopped in medium chunks ((About 3-4 cups of florets!))
• 8 cups filtered water
• 2-3 pitted Medjool dates, soaked ((See Notes!))
• 2 Tbsps pure maple syrup
• 2 tsps vanilla extract
• Pinch of sea salt

👨‍🍳 Instructions

1. 1In a medium dutch oven pot over medium-high heat, bring water to a boil and add the cauliflower florets with a pinch salt. Cook until cauliflower has softened, about 10 minutes. Remove from heat, drain, and let cauliflower cool completely.
2. 2Next, add all ingredients (including cooled cauliflower florets) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
3. 3Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the cauliflower pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all cauliflower milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
4. 4Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
5. 5Sip and Enjoy!