You may know by now that I absolutely despise cow’s milk. I love all other things dairy but I cannot stand cow’s milk. I have tried all forms and it still makes me want to gag.
So, I started making my own almond milk, and instantly fell in love with its creamy consistency and its almond flavor.
I have recently started to read about making other kinds of nut milks, such as pecan and cashew milk.
“Must-try-all-nut-milks,” says my greedy stomach.
First on the list is cashew milk.
It was love at first sip!
It is uber creamy and tastes of sweet cashews.
What is great about cashew milk compared to almond milk is that raw cashews which have been soaked become very soft. The cashews blend right up with the water into a smooth, thick, creamy consistency. Since there is no need to strain any nut pulp when making cashew milk, it is quite a bit easier to make. A win in my book.
Almond milk, are you jealous of cashew milk?
Don’t worry almond milk, I still love you.
I can’t say that I have a favorite between the two nut milks. I love them both for their different flavors and consistencies.
Cashew milk, however, might be a better sub for cream or anywhere you might use cow’s milk in a beverage or pudding because the flavor of cashews is much milder than is the flavor of the almonds in almond milk.
Nutrition-wise, almond milk wins on the amount of calcium. However, cashew milk is higher in protein and fiber since the ground cashews remain in the milk. Cashew milk is a great source of phosphorus, magnesium, manganese, zinc, and copper. Plus it is loaded with healthy fats such as monounsaturated fats; can’t beat that. (source)
Cashew milk and almond milk, don’t fight.
I will still enjoy making and drinking both of you. If I am in need of some more almond flour, then I will make almond milk. If I have a busier week, or am craving chai tea lattes (check back next week), then cashew milk it is.
Have you tried making other nut milk? Do you have any favorites?
- ½ cup raw cashews (preferably organic)
- 2 to 3 ½ cups filtered water*
- Pinch sea salt
- OPTIONAL: 1 pitted medjool date (or sub 1 to 2 teaspoons of sweetener of your choice, such as honey, agave nectar, or maple syrup)
- OPTIONAL: 1 to 2 teaspoons vanilla extract
- Soak the raw cashews in water for at least 8 hours, or overnight. Drain the cashews and rinse well. Set aside.
- Soak the pitted medjool date in very hot water for 5 minutes to soften. Drain.
- Add the cashews, date, 2 cups of the water, sea salt, and vanilla to your blender. Blend on high for 2 minutes, or until the cashews are well blended.
- At this point you can decide to add another 1 ½ cups of water if you choose to create a milk resembling 2%, or you can keep it as is for a richer milk resembling whole cow’s milk.
- Continue to blend until the milk is smooth. Take a little of the milk and run it between two fingers. If you feel any grittiness, then keep blending until the milk feels silky smooth.
- Transfer the milk into a glass jar or bottle with a tight-fitting lid. You can serve immediately but it is best chilled for at least 2 hours.
- Shake well before serving; the water and the fat from the cashews tend to separate.
- Store in the refrigerator for up to 3 to 4 days.
Adapted from the talented: Cookie and Kate