Cashew Milk
User Reviews
4.7
Cashew Milk
Description
This Cashew Milk recipe uses raw, unsalted cashews soaked for at least an hour or overnight to soften. After draining, the soaked nuts combine with filtered water and blend until smooth, producing a creamy liquid without any nut chunks. The amount of water determines the thickness; using 3 cups of water yields a milk with a consistency similar to whole milk, while additional water creates a thinner version. Optional sweeteners such as honey, agave nectar, or dates, as well as a touch of vanilla and salt, can be blended in for flavor and balance.
The resulting milk is strained through a fine mesh or cheesecloth to remove any remaining nut solids, producing a clean-textured liquid suitable for drinking or cooking. This preparation method lets the cook customize sweetness and thickness, ideal for a dairy alternative made from simple ingredients.
Prepare just under a quart of cashew milk with this ratio, enough for multiple servings. Use a blender or food processor to achieve a smooth texture. The beverage stores well in the refrigerator and can be used wherever milk is called for, from coffee creamer to cereal topping.
Ingredients
- 3/4 cup cashew nuts raw unsalted
- 3-4 cups water plus more for soaking cashews
- 1 1/2 teaspoons honey or agave nectar, or one whole pitted date (optional
- 1/2 teaspoon vanilla (optional)
- Dash salt (optional)
Instructions
- Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse.
- Combine soaked cashews and filtered water in a blender.
- For a whole milk texture, I use 3 cups of water to 3/4 cup cashews. For a thinner texture, feel free to add more water-- you can adjust the texture to taste. The more water you add, the lower in fat the milk will be per serving; however, you don't want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain. If desired, add sweetener, vanilla and/or salt to taste, then blend again to combine (if using a date, make sure you blend till it's completely pulverized). Feel free to adjust the sweetness to taste.
- Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free. I usually strain the milk into a quart mason jar, which works perfectly with the 3 cup to 3/4 cup ratio of water to cashews.
- If using a mesh strainer, you will need to agitate the solids a bit to let all the milk drip through. I don't scrape them (this can push the solids through the strainer), but I do gently stir and move the solids around to make room for the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through.
- Once you're finished straining the milk, you will have a small amount of solids left. I like to mix this light cashew paste with sweetener and a little cinnamon-- we eat it like a pudding. You can also spread it on a piece of toast. It's delish!
- Transfer milk to the refrigerator and chill thoroughly. It should keep for 3 - 4 days if refrigerated. I usually shake mine a bit before pouring to make sure it's well blended.
- Use anywhere you would use milk-- in coffee or tea, on cereal, or as a milk substitute in recipes.
Notes
- Soak cashews for at least one hour or overnight to soften before blending.
- Adjust water quantity to achieve your desired milk thickness.
- Add sweetener, vanilla, or salt after blending, then blend again to combine.
- Strain through a nut bag, cheesecloth, or fine mesh to remove solids for a smooth texture.
- Store cashew milk in a sealed container and refrigerate; use within a few days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 159mg | 3% |
| Sugar | 3g | 6% |
| Calcium | 15mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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