About this recipe
Cashew milk is a fantastic, creamy alternative to traditional dairy milk. Whether you are lactose intolerant, vegan, or just looking to try something new, cashew milk is a super easy-to-make and very tasty option.
Unlike other nut milk, cashew milk has a natural sweetness and rich texture that makes it perfect for a variety of uses, from morning coffee to baking. Another benefit of making your own cashew milk is knowing exactly what goes into it – no added preservatives or sweeteners, just pure, natural goodness.
Blend: Place the raw cashews in a high-speed blender with 4 cups of water. Blend high for 2-3 minutes until the mixture is completely smooth.
Add Flavorings (Optional): If you like, you can add a sweetener, a splash of vanilla extract, or a pinch of salt to taste. Blend again for another 30 seconds to incorporate.
Store: Pour the cashew milk into a glass jar or bottle and store it in the refrigerator.
YOU DON’T HAVE TO STRAIN CASHEW MILK
One of the best things about cashew milk is that you don’t have to strain it! Unlike almond milk, which often requires straining to remove the pulp, cashew milk blends so smoothly that you can skip this step entirely.
This makes the process quicker and easier and means you get all the nutrients and fiber from the whole cashews. So, you can enjoy a creamy, delicious milk with minimal effort and maximum health benefits.
HOW LONG DOES IT LAST?
Homemade cashew milk typically lasts about 3-4 days in the refrigerator. Since it doesn’t contain preservatives like store-bought versions, it’s best to make smaller batches that you can use up within a few days. Always shake it before using, as natural separation may occur. If you notice any sour smell or taste, it’s time to make a fresh batch.
HOW TO USE HOMEMADE CASHEW MILK IN RECIPES
Cashew milk is incredibly versatile and can be used in many recipes where you normally use dairy milk. Here are some ideas to get you started:
- Smoothies: Add a splash of cashew milk to your morning smoothie for a creamy texture.
- Coffee and Tea: Use it as a dairy-free creamer in your coffee or tea.
- Baking: Substitute cashew milk for regular milk in your baking recipes for cookies, cakes, and muffins.
- Savory Dishes: Cashew milk is used in soups, sauces, and pasta dishes to add a creamy touch.
- Cereal and Oatmeal: Pour it over your favorite cereal or mix it into your oatmeal for a delicious breakfast.
HOW TO MAKE CASHEW MILK
Ingredients
- 1 cup raw cashews
- 4 cups water
- Optional: sweetener like dates or maple syrup, vanilla extract, or a pinch of salt
Instructions
- Instructions:
- Blend: Place the raw cashews in a high-speed blender with 4 cups of water. Blend on high for about 2-3 minutes until the mixture is completely smooth.
- Add Flavorings (Optional): If you like, you can add a sweetener, a splash of vanilla extract, or a pinch of salt to taste. Blend again for another 30 seconds to incorporate.
- Store: Pour the cashew milk into a glass jar or bottle and store it in the refrigerator.
Notes
Homemade cashew milk typically lasts about 3-4 days in the refrigerator. Since it doesn’t contain preservatives like store-bought versions, it’s best to make smaller batches that you can use up within a few days. Give it a shake before using, as natural separation may occur. If you notice any sour smell or taste, it’s time to make a fresh batch.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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