4.7 from 51 votes
Cashew Milk
Cashew Milk is a homemade nut milk made by soaking raw, unsalted cashew nuts and blending them with water to create a smooth, creamy beverage. Optional ingredients like honey, vanilla, and salt can be added to taste, enhancing the natural mildness of cashews. The texture adjusts depending on the water ratio, offering versatility for drinking or using in recipes.
Prep Time
8 hrs
Cook Time
5 mins
Total Time
8 hrs 5 mins
Servings:
4
servings
Calories:
143 kcal
Course:
Drinks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 143
% 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.