Cashew milk is a favorite in our household. We are not vegan nor do we have any issues with dairy, but we still love to use this plant based milk. I previously wrote about making almond milk, but cashew milk is even easier to make than almond milk. The process is very similar, but there is one less step. Raw cashews need to be soaked overnight to achieve ultimate creaminess and then they are blended with water. However, cashews are so creamy that once they are blended they actually disappear into the milk. There is no need to strain the pulp. The milk actually retains all that wonderfulness and nutrition.
We typically use this milk in oatmeal, cold cereal (although we are not huge cold cereal consumers), as a base for smoothies and if left unsweetened as a creamy addition to sauces. I typically leave this unsweetened since it will usually be mixed in something that will be either sweet or savory, but if sweeter taste is preferred it is easy to sweeten the mixture with either 2-3 dates or maple syrup.
- 1 cup raw cashews
- 1.5 cups water for soaking
- 2.5 to 3 cups of water
- Pinch of salt
- ½ tsp vanilla, optional
- 1 tsp of Maple Syrup or 2 dates (for sweetness), optional
- Place 1 cup of raw cashews in a container with a lid. Pour 1.5 cups of water and cover with the lid. Let the cashews soak 8 hours or overnight. Just like almond milk, this steps creates a much creamier milk.
- After they are done soaking, strain out the soaking liquid, rinse the cashews, drain and place in the blender. Add 2.5 to 3 cups of water (depending on how creamy and thick you like the milk) and blend for about two minutes. Once it is smooth, this is when you would add vanilla, dates or maple syrup and blend for about 30 more seconds. If you are not using sweeteners, you would proceed to storing and using.
- Pour into a container with a lid (I use large wide mouth mason jars) and store in the fridge. This will keep for a few days in the fridge and it will separate as it sits in the fridge so shake well before using.