How to Make Cashew Milk
Servings: 4 cups
Here is how to make cashew milk with just raw cashews, water and a pinch of sea salt. Soak the cashews, blend for a few minutes and you get a creamy, naturally sweet milk that needs no straining. In a hurry, a 10-minute hot soak works too.
Ingredients
- 1 cup raw cashews whole or pieces
- 3 cup water filtered, plus more for soaking
- ⅛ tsp sea salt, unrefined optional
Instructions
- Place the cashews in a medium bowl and cover with plenty of filtered water. Let soak for at least 20 minutes.
- Drain and rinse the soaked cashews. Transfer them to a blender, add the filtered water and the salt, if using, and blend until very smooth.
- Set a fine-mesh sieve lined with cheesecloth over a bowl or large measuring cup, or use a nut milk bag. Slowly pour the cashew milk through, letting it drip through before adding more so it doesn't overflow. Gather the sides of the cloth or bag and twist, gently squeezing out as much liquid as possible.
- Transfer the cashew milk to a jar or bottle with a tight-fitting lid and refrigerate for up to 3 to 4 days. Shake well before using.
Notes
- Soaking Tip: Hot water softens the cashews fastest. Soak them for at least 20 minutes, then drain and continue with step 2.
- Texture Tip: Use less water for a thicker, creamier milk, or more for a lighter one. If you don't mind a little pulp, skip the cheesecloth and strain through a fine-mesh sieve.
- Sweetened Version: Blend in 1 teaspoon vanilla extract and 2 teaspoons maple syrup or 1 pitted date along with the water.
- Storing: Store the cashew milk in a sealed jar in the fridge for 3 to 4 days. It separates as it sits, so shake well before using.
Nutrition
Serving: 1cup, Calories: 178kcal, Carbohydrates: 10g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 85mg, Potassium: 213mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 17mg, Iron: 2mg
