Include in Print View:

Homemade Cashew Milk

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.

Disclosure: This website contains affiliate links on products I use or recommend. I earn commission if the links are used. This does not change the price on the item for you. Please see our private policy for more information.

Prep Time 5 mins
Rest Time 6 hrs
Total Time 6 hrs 5 mins
Cooking Method:
Courses: , , , ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This homemade cashew milk recipe has one main ingredient, cashew. A hint of sea salt and of course water. 

Ingredients
  • 1 cup cashew
  • 4 cups water
  • 1/8 tsp sea salt
  • 1 date (optional, remove seed)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

Keywords: cashew milk, milk, plant-based milk, homemade milk, nut milk, non-dairy milk, cashew cream
Read it online: https://arecipeforfasting.com/recipe/cashew-milk/

Thank you for printing, enjoy!