Homemade Cashew Milk

The greatest of all the nut milks, don’t cha think?!

Did you know that the majority of the world is lactose intolerant (around 65% of the population)? Doesn’t that seem strange to anyone else?! With all of the research around dairy products and their long-term effects, it has really put me off of drinking milk for the last decade. Luckily, you can milk a nut. Just kidding, nuts don’t have nipples.

But seriously, plant-based milks are a thing, and they are easy to make. They can sub in for anything you do with cow’s milk, but you don’t get the runs after drinking them…Score!

There are so many types of non-dairy milks out there nowadays – soy, almond, coconut, oat. But, my favourite is cashew. It’s so creamy and delicious.

To make cashew milk, you need two things – cashews and water. Easy peasy. You can also add flavourings, like vanilla, or sweeteners, like maple syrup or honey. The best part about homemade nut milk (other than how easy it is), is that you know exactly what is going into it, and also what isn’t going into it – preservatives. Yah, baby.

To begin, you need to soak one cup of raw cashews in water overnight. In the morning, drain and rinse the cashews, add them to your high-powered blender (or soup maker, which is what I use) with your choice of additions and blend until smooth. That’s literally it. You don’t even need to strain cashew milk, like you would almond milk.

I hope this post has inspired you to make your own cashew milk at home. It is significantly less expensive than store-bought, healthier for you and takes only minutes. Tag me on Instagram if you try out this recipe – @nevernoteatingca

Homemade Cashew Milk

Prep time: 2 minutes (plus overnight soaking)

Cook time: 2 minutes

Ingredients:

  • 1 cup raw cashews
  • 3 cups water
  • pinch of salt (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon maple syrup (optional)

Instructions:

  1. Place your cashews in a bowl and cover with water. Let them soak overnight.
  2. Drain the cashews and rinse thoroughly. Transfer them to a high-powered blender, or soup maker. Add three cups of water as well as the salt, vanilla and syrup, if using. If using a blender, blend for about one minute, or until completely smooth. If using a soup maker, set to “juice” and press ON/OFF.
  3. Pour into a large mason jar or a container with an air-tight lid. Store in the fridge for up to 4 days.

NOTES:

*I like to serve it with a dash of cinnamon or stir it into my morning cold brew over ice.

**Separation is normal…Shake well before serving!

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