Description
This cashew milk recipe is incredibly easy to make and has so many uses. I love that you don't have to soak the cashews if you don't want to, as long as you have a good, high-speed blender, and that you can always add a little more cashews, water or flavoring until it tastes just like you want it. I also appreciate that it only takes a few minutes to make and doesn't have any added ingredients I would rather not eat.
Ingredients
Scale
Instructions
- Optional - Soak the cashews anywhere from 15 minutes to overnight (see notes)
- Drain the cashews and rinse until the water runs clear.
- Add the cashews to a blender then add about 2 cups cold water to the blender. Blend in a high-speed blender like a Vitamix on high until all the little pieces are gone and it is completely creamy. This may take up to two minutes in a high-powered blender or longer in a regular blender. Add two cup of water and/or ice (if you want it cold right away), vanilla, and ¼ t of salt if you want. Blend again.
- Optional - If your blender can’t totally break down the cashews, strain the milk through a nut milk bag, fine-mesh strainer or cheesecloth.
- Pour into a pitcher or glass jar. Store for up to three days in the fridge (see notes).
- Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized.
Notes
- Water ratio - the ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. It doesn't have much flavor. At 1:2 it has the consistency of cream but tastes quite strongly of cashews. You are welcome to do any amount of water you want. I do different thicknesses based on how I'm going to use it. I do this 1:4 consistency to put on cereal or just drink. If you want to do it a thicker consistency then start with a 1:2 ratio, try it, and keep adding water until it is just right for you.
- Soaking - you can read above in the post for more details, but soaking is optional if you use a high-speed blender. However, soaking the full 8 hours will get you the creamiest texture with a richer, rounded consistency and if you are going to store it in the fridge, it will separate less. A trick to speed up your soaking is to pulse in the blender with a little very hot water to make the pieces smaller and soak up water faster then soak the cashews for 15 minutes.
- Flavoring and sweeteners - See the post above for lots of ideas but this is a fun recipe to experiment with and add your favorite sweetener and/or flavoring. I love 1 Tbsp of maple syrup * or dates and then either a little cocoa powder * or a few strawberries.
- Storing - It starts to turn sour after about three days so if I haven't used all mine in that amount of time I'll either make a cream soup and use it up or freeze it to be used later. I freeze it in smaller containers like these 8-ounce freezer containers * or these 4-ounce freezer containers * and then when I want to use it recipes it is ready to go. It does separate when frozen and doesn't taste quite the same so I #1 - blend it before using to get most of the good texture back and #2 - put it in a recipe like curry where I can't tell the flavor isn't quite the same. In the future, if you find yourself not using all your cashew milk, just make smaller batches. If it separates in the fridge, just give it a good shake being using by putting it in the blender, using an immersion blender or even just a blender bottle.
- Got pulp? Strain it through a nut milk bag or cheesecloth as indicated above. OR - don't worry about the pulp depending on the recipe. For things like oatmeal, curry, chia pudding, etc. it doesn't hurt to have a little extra texture and you really can't tell. What could cause this? Maybe your blender isn't strong enough? If you don't have a high-speed blender you HAVE to soak your cashews - the longer the better. Are you using RAW cashews?
Keywords: Easy, Homemade, Natural, Clean Eating