Description
Cashew milk is super creamy with a subtle sweet cashew taste. It is easy to make at home. The cashews blend right up with the water, there is no need to strain out any of the nuts.
Ingredients
Units
Scale
- 1/2 cup raw cashews (preferably organic)
- 2 to 3 1/2 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
Instructions
- 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.
Notes
*You can either add 2 cups of water for a thicker, creamier milk like whole cow’s milk, or add 3 ½ cups to create a thinner milk resembling 2%.
Adapted from the talented: Cookie and Kate
