Homemade cashew milk is creamy and delicious and my favorite plant-based milk. Cashew Milk is a great dairy milk substitute. The taste and flavor of cashew milk is less potent than that of Almond Milk.
Straining can be optional for homemade cashew milk. I don’t strain it if I am using it for Protein Shakes or Oatmeal.
This recipe can be altered to make Cashew Cream. See the Notes Section below for more information on how to make cashew cream.
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Homemade Cashew Milk
Description
This homemade cashew milk recipe has one main ingredient, cashew. A hint of sea salt and of course water.
Ingredients
Instructions
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Soak
Measure one cup of cashews into a bowl. Pour water into bowl to cover the nuts by at least 1 inch. Allow to soak for 6 to 8 hours.
I typically leave to soak overnight on the counter. However, if soaking for longer than 10 hours I recommend placing in the refrigerator. -
Blend
- Add to a blender/food processor the soaked cashew, cool/cold water, sea salt, and dates if using.
- Blend (about 2 minutes) or until creamy and smooth.
-
Strain
- Strain nut milk using a nut milk bag.
- Pour the blended cashew milk into the milk bag.
- Twist the top of bag to prevent overflow whilst milking.
- Start squeezing from the top to bottom until all of the liquid from the pulp has been extracted.
- Discard pulp and wash milk bag, hang to dry.
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Store
- Transfer milk to a mason jar or milk bottle and refrigerate. Milk will keep for up to 4-5 days. It will naturally separate to some extent so shake well before using!
Note
- Depending on the size of the blender, this can be done in two batches.
- Recipe can also be doubled.
- Wash hands with dish soap to remove natural oil from hands before squeezing milk bag.
Cashew Cream: To make Cashew Cream, reduce water by 3 cups to have a 1:1 ratio. For example, 1 cup of Cashew to 1 cup of water, and depending on preference of thickness, add more water up to 1/4 cup to make Cashew Cream.
