It’s always nice to have the basics to rely on, and nut milk is a necessity in my fridge! Although some nut milks require a little more effort (like overnight soaks or straining) cashew milk is pretty much the easiest thing you can whip up and also one of the most satisfying. It’s creamy texture and delicate flavor are beyond what you can buy in the market and you just can’t beat the homemade advantage.
Now that I've started making my very own nut milk, I can easily say that I will never revert to store-bought. It's insanely simple, affordable and the taste is significantly more decadent compared to what you can find at the market. If you're making Cashew Milk, you don't even need to strain through a bag as you do with other nuts and it has the dreamiest texture and flavor when sweetened with just a simple Medjool date and a nice pinch of salt! Try it - I promise you'll love it.
Soak your cashews in water for at least 4 hours* See Notes section below for details
Drain your nuts and rinse well
Add all of your ingredients to your blender and blend on high for two minutes
Store refrigerated in an airtight container for up to 3 to 4 days. Shake before using.
Soaking cashews serves to break down phytic acid as well as neutralize certain enzymes and aid digestion. If you don't have 4 hours, don't sweat it. Do a quick soak by covering cashews with hot (just shy of boiling) water for about 15 minutes. Rinse and follow the remainder of the recipe.
Many people are fans of the 4:1 water to but ratio, so feel free to go that way if you'd like a more 2% milk style beverage. I'm all about that rich creamy consistency though so I prefer to stick with my 3:1 ratio.
Ingredients
Directions
Soak your cashews in water for at least 4 hours* See Notes section below for details
Drain your nuts and rinse well
Add all of your ingredients to your blender and blend on high for two minutes
Store refrigerated in an airtight container for up to 3 to 4 days. Shake before using.
Soaking cashews serves to break down phytic acid as well as neutralize certain enzymes and aid digestion. If you don't have 4 hours, don't sweat it. Do a quick soak by covering cashews with hot (just shy of boiling) water for about 15 minutes. Rinse and follow the remainder of the recipe.
Many people are fans of the 4:1 water to but ratio, so feel free to go that way if you'd like a more 2% milk style beverage. I'm all about that rich creamy consistency though so I prefer to stick with my 3:1 ratio.