Make Cashew Milk at Home (Creamiest and Most Refreshing)

• Food: Cashew Milk
• Writer: Lizzie Green
• Content-Type: Food Blog

Cashew milk prepared at home, on the other hand, is a different story. It’s simple to prepare and incredibly wonderful.

Cashew milk is the creamiest and most refreshing of all the homemade nut milk, in my opinion.

No nuts are wasted because the nuts are completely dissolved in the water. This also ensures that all of the fiber and minerals in the cashews are retained in the cashew milk.

Did I mention that the combination doesn’t need to be strained? I’m a big supporter.

Magnesium, phosphorus, iron, potassium, and zinc are all found in abundance in cashew milk. Cashews are a fantastic source of protein and have largely unsaturated fat (source).

This recipe has been made in both my old blender and my new fancy pants blender (courtesy of Blendtec). Don’t worry if you don’t have a nice blender; both created creamy milk that didn’t require filtering.

Soaking the cashews first aids in the breakdown of the nuts in the blender. Soaking nuts before eating them stimulates the release of helpful enzymes.

Even “raw” cashews have already been through two roasting processes to remove their inner and outer shells, so I’m not sure that’s true. It’s possible that “raw” cashew milk/cream/cheese is a misnomer.

On a hot day, a cold glass of cashew milk is extremely pleasant. It tastes like horchata when you add cinnamon. To make a riff on Chai tea, combine some with Assam or black tea and spices.

Breakfast with muesli or cereal would be fantastic. It can apparently be used to make ice cream, though I’m skeptical. Have you given it a shot?

Cashew Milk

It is a creamy, pleasant drink that is both nutritional and simple to create. If you have a good blender, you shouldn’t need to filter the mixture after blending.

As a result, there will be less hassle and waste! About 5 cups are made from this recipe.

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 for at least 4 hours, or refrigerate overnight. Drain and rinse the cashews until the water flows clean. In a blender, combine the cashews and two cups of water. Start with a moderate speed and then raise it until the cashews are completely crushed. In a high-powered blender, this could take 2 minutes, but in a conventional blender, it could take longer.
2. 2 cups more water, your preferred sweetener, vanilla essence, sea salt, and cinnamon (optional). If the cashews aren’t completely broken down by your blender, strain the milk through a fine-mesh strainer or cheesecloth. Refrigerate the milk in a tightly closed container. It should last 3 to 4 days in the refrigerator.

NOTES

• WATER RATIO: In this recipe, the water-to-cashews ratio (4:1) results in milk that is midway between 2% and whole milk in terms of smoothness. I think it’s perfect as is, but you can make it creamier by using less water.
• TO MAKE IT VEGAN: Instead of honey, use maple syrup or agave nectar.