Cashew milk is a great substitute for dairy or soy milk, and it’s easy to make at home in the blender. Unlike other nut milks, you don’t have to strain it, although you can if you want it to be extra smooth. To make cashew milk, soak raw cashews overnight, drain, then blend with water. Sweeten your homemade milk with honey or maple syrup, or flavor it with chocolate or strawberries!
[Edit]Ingredients
[Edit]Cashew Milk
- 1 cup (125 g) raw cashews
- distilled water
- maple syrup or honey (optional)
- 3-6 pitted dates (optional)
- vanilla extract (optional)
- Pinch of sea salt
- 2 tablespoons (16 g) cacao powder (for chocolate milk)
- 1 teaspoon (2 g) ground cinnamon (for cinnamon milk)
- 3 cups (600 g) fresh strawberries (for strawberry milk)
Makes about
[Edit]Steps
[Edit]Making Blended Cashew Milk
- Choose fresh, raw cashews for the best milk. Cashews, like all nuts, can go rancid, and rancid nuts will also produce rancid milk. Find a cashew supplier with fresh nuts to use for your milk. You will also get the best taste if you use raw cashews that haven’t been roasted or salted.[1]
- Store the cashews in an airtight container in the refrigerator until you are ready to use them. They will stay fresh for about 4 months this way.[2]
- Soak 1 c (125 g) of cashews in water for at least 2 hours for extra creamy milk. To do this, put the nuts into a bowl or large glass jar. Then, cover them with filtered water and add a pinch of sea salt. Cover the container with a kitchen towel and leave the nuts to soak at room temperature for at least 2 hours. You can also leave them overnight or up to 48 hours. The longer the cashews soak, the creamier your milk will be.[3]
- If you forget to soak your cashews before you make the milk, you can also put them in hot water for 15 minutes to soften them up a bit.
- You can make cashew milk with unsoaked cashews, but the milk’s texture will not be as creamy.
- Drain the cashews and discard the soak water. Place a sieve or a spaghetti strainer over the sink and pour the cashews and their soak water into it. Don’t use the soak water to make the milk. Rinse the cashews thoroughly in the sieve under cool water.[4]
- Blend the cashews and some fresh water on high for 1-2 minutes. Add distilled water and 1 cup (125 g) raw cashews to a high-powered blender. Blend until the milk is smooth and creamy.[5]
- Strain the cashew milk through a cheesecloth to get a smoother texture. Cashew milk does not have to be strained, but if you want a smoother texture you can strain it. To do this, line a fine-mesh strainer with 2 layers of cheesecloth. Place it over a large bowl. Pour the nut milk through the strainer. Gather the ends of the cheesecloth and twist closed. Squeeze and press the bundle of nut pulp inside the cheesecloth to get as much of the nut milk out into the bowl as possible.[6]
- Unstrained cashew milk has a tendency to separate in the fridge and will need to be stirred before serving.
- Save the cashew pulp for other recipes. Freeze it in a sealable plastic bag or an ice tray and pop it into your next smoothie for a hint of nutty flavor. Add some to your oatmeal or to cookie or muffin dough. Try folding it into homemade granola before you bake it.[7]
- Store the cashew milk in a sealed container in the fridge for 2-3 days. Cashew milk goes sour pretty easily, so it’s best to make it in small batches and drink it within 2-3 days. If you used unsoaked cashews, your milk will keep in the refrigerator for about 5 days.[8]
- The cashew milk has gone bad if it turns yellow, smells sour, or becomes more slimy in texture.[9]
[Edit]Sweetening and Flavoring Homemade Cashew Milk
- Make your cashew milk sweeter with vanilla extract and honey. Before you blend your cashews, add vanilla extract and honey to the blender. This will give some sweetness to the cashew milk without changing its original flavor too much.
- For a vegan option, use 3-6 pitted dates or maple syrup instead of honey.
- Make chocolate cashew milk for a cool, refreshing alternative to hot cocoa. If you want to satisfy your sweet tooth on a hot summer day, make your cashew milk chocolate-flavored. Add 2 tablespoons (16 g) cacao powder to the blender before you blend the milk.
- Mix up cashew milk that’s perfect for cold weather by adding cinnamon. Add 1 teaspoon (2 g) ground cinnamon to the blender with the cashews and water. The cinnamon will add a nice spicy flavor to the milk and is the perfect cold drink for the holidays.
- If you are craving a hot drink, add the cinnamon cashew milk to your latte for a warm and cozy kick of cinnamon spice.
- Make extra creamy, thick strawberry cashew milk for a special treat. Use fresh strawberries in your cashew milk for a decadent sweet treat. Simply add 3 cups (600 g) fresh strawberries to the blender with the cashews and water.[10]
- Unstrained strawberry cashew milk will have more of a milkshake texture. If you want to keep the strawberry flavor but give it a more milk-like consistency, strain the milk with a cheesecloth after you’ve blended it.
[Edit]Video
[Edit]Tips
- Make a thinner or thicker milk by adjusting the amount of water you use. For baking or making lattes, dilute the milk by adding an extra of water.
[Edit]Things You'll Need
- Jug
- Blender
- Sieve or spaghetti strainer
- Fine-mesh strainer (optional)
- Cheesecloth (optional)
[Edit]Related wikiHows
[Edit]References
[Edit]Quick Summary
- ↑ https://simpleveganblog.com/2-ingredient-raw-cashew-milk/
- ↑ https://www.theblendergirl.com/recipe/homemade-cashew-milk/
- ↑ https://www.theblendergirl.com/recipe/homemade-cashew-milk/
- ↑ https://www.thekitchn.com/homemade-cashew-milk-243347
- ↑ https://www.thekitchn.com/homemade-cashew-milk-243347
- ↑ https://www.thekitchn.com/homemade-cashew-milk-243347
- ↑ https://www.thekitchn.com/homemade-cashew-milk-243347
- ↑ https://vanillaandbean.com/homemade-cashew-milk/
- ↑ https://www.theflamingvegan.com/view-post/How-to-Tell-if-Your-Non-Dairy-Milk-is-Spoiled-1
- ↑ https://www.theblendergirl.com/recipe/homemade-cashew-milk/
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