Cashew Milk

Cashew Milk

• Author: Cookie and Kate
 
• Prep Time: 5 min
 
• Total Time: 5 minutes
 
• Yield: 4 servings 1x
 
• Category: Beverages
 
• Method: Blended
 
• Cuisine: American

★★★★★

 

4.9 from 182 reviews

Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.

INGREDIENTS

• 1 cup raw cashews
• 4 cups water, divided*
• 1 to 2 tablespoons maple syrup or honey or agave nectar
• 2 teaspoons vanilla extract
• Dash of sea salt
• Pinch of cinnamon (optional)

INSTRUCTIONS

1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. 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. This could take 2 minutes in a high-powered blender or longer in a regular blender.
2. Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

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. I think it’s just right as-is, but you can use less water for even creamier results.

Make it vegan: Use maple syrup or agave nectar, not honey.

https://cookieandkate.com/cashew-milk-recipe/