HOW TO MAKE CASHEW MILK
Cashew milk is a fantastic, creamy alternative to traditional dairy milk. Whether you're lactose intolerant, vegan, or just looking to try something new, cashew milk is a versatile and tasty option. Unlike other nut milks, cashew milk has a natural sweetness and rich texture that makes it perfect for a variety of uses, from morning coffee to baking.
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
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. 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.
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.