This creamy plant-based milk is ready in just minutes with two ingredients. Turn raw cashews into a delicious beverage for smoothies, baking and more. It's so simple you won't by milk ever again!
Keyword: autumn recipe, dairy free recipe, spring recipe, summer recipe, weight loss recipe, winter recipe
Author: Jen Hansard
1cupcashewraw, whole or pieces
3cupswaterfiltered, plus more for soaking
Place cashews in a medium bowl and cover with plenty of filtered water. Allow cashews to soak several hours or overnight.
Drain & rinse the soaked cashews then place them in a blender with 3 cups filtered water and a pinch of sea salt. Blend until very smooth.
Place a fine-mesh sieve lined with cheesecloth over a bowl or large measuring cup or a special nut milk bag. Slowly pour the blended cashew milk through the sieve or into the bag, allowing the milk to drip below before adding more so it doesn’t overflow. Gather up the sides of the cheesecloth or nut milk bag and twist as you gently squeeze to remove as much liquid as possible.
Transfer the strained cashew milk to a jar or bottle with tight-fitting lid. Store in refrigerator for up to 3-4 days. Shake bottle or jar well before using. Makes about one quart of cashew milk.
Pressed for time? Instead of soaking the cashews overnight, try flash soaking them in a bowl of hot water for 10 minutes. Then follow the above recipe starting with step 2.
If you like a bit of pulp in your milk just strain through a sieve, no need for cheesecloth.
To make sweetened cashew milk, add 1 teaspoon vanilla and 2 teaspoon maple syrup or 1 date to the blending step.
Add extra water for a thinner consistency, add less water for thicker, cream-like milk.