Homemade Cashew Milk
Homemade cashew milk is easy when you follow this simple recipe. I especially love cashew milk because of its mild flavor, its creaminess and the fact that you do not need to strain cashew milk using a nut bag as with other nut milks. Homemade alternative milks are so easy to make and economical that you may never buy store bought again! This recipe makes 2 quarts.
Equipment
- 2 mason jars for storing your milk
Ingredients
- 1 cup raw cashews
- 7 cups filtered water
- 1 tsp vanilla optional (leave out if using cashew milk in a savory dish)
Instructions
- Soak raw cashews in boiling water for 30 minutes
- Strain the soaked and softened cashews
- In a vitamix or other powerful blender, add soaked cashews and 7 cups filtered water
- Blend for several minutes until cashews are completely broken down
- Add vanilla and blend again until mixed
- Store in a jar in the refrigerator until ready for use. Will keep for 5-7 days.
- Enjoy on homemade grain free granola, No Oats, or in your morning coffee!
Notes
To make a thicker cashew "cream", use 1 cup raw cashews and blend with just 1-4 cups of water depending on how thick you like the cream. If you will be using this non-dairy milk for cooking a savory dish, leave out the vanilla.
Nutrition
Calories: 45kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 6mgPotassium: 54mgFiber: 0.3gSugar: 1gVitamin C: 0.04mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!