Cashew Milk [V]

Why buy milk from a store when you can make it yourself?

Dairy-free milk can be expensive in stores; but, it’s actually incredibly easy to make at home!

The best part? Homemade nut milk doesn’t need to have any unnecessary ingredients like excessive salt, gums or anything you can’t pronounce.


Cashew milk is one of the easiest nut milks to make at home because it doesn’t require any straining.

The soaked cashews are so creamy that if it were filtered through a nut milk bag, all that would be left is a spoonful of soft cashew cream.

The nut pulp really just makes the milk extra thick and creamy.😉

So, pick up some unsalted cashews next time you’re at the grocery store and you’ll already be halfway to having freshly made nut milk ready in your fridge!


Cashew Milk [V]

Soak time: at least 4 hours

Prep time: 5 minutes

Total time: 4 hours & 5 minutes

Yield: about 5 cups

Equipment

Mason jar
Strainer (see mine!)
Blender

Ingredients

1 cup cashews, soaked overnight*
4 cups water

Optional:
Dates
Sea salt
Agave nectar
Maple syrup
Honey
Cacao/cocoa powder
Coffee
Vanilla
Turmeric

Instructions

  1. Pour soaked cashews into a mesh strainer over the sink and rinse with cold water. Add to your blender.
  2. Add 3 cups of cold fresh water to the blender and blend on high for 3 minutes.
  3. Add remaining cup of water and blend for an additional 2 minutes. Transfer to airtight glass jars and store in the fridge for up to 2 weeks.

Notes

*Place cashews in a mason jar and cover with cold water. Seal and soak overnight (4 hours at the minimum).





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