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Homemade Cashew Milk Recipe

Homemade Cashew Milk Recipe

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.

Scale

Ingredients

Instructions

  1. Optional – Soak the cashews anywhere from 15 minutes to overnight (see notes)
  2. Drain the cashews and rinse until the water runs clear.
  3. 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.
  4. Optional – If your blender can’t totally break down the cashews, strain the milk through a nut milk bag, fine-mesh strainer or cheesecloth.
  5. Pour into a pitcher or glass jar. Store for up to three days in the fridge (see notes).
  6. 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

Keywords: Easy, Homemade, Natural, Clean Eating