How to Make Cashew Milk
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How to Make Cashew Milk
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Learn how to make cashew milk at home with just two ingredients and a blender/food processor. This step-by-step tutorial also includes customization ideas for your own unique blend.
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Ingredients
- 1 cup raw cashews
- 4 cups water for blending
- 1 tablespoon maple syrup optional
- Pinch salt
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Instructions
- Soak the raw cashews in water for at least 2-4 hours or overnight for best results.
- Drain and rinse the cashews thoroughly under cold water.
- Place the soaked and drained cashews in a high-speed blender. Add 4 cups of fresh water, sweetener (if using) and salt to the blender.
- Blend on high speed for about 1-2 minutes, or until the mixture is completely smooth and creamy and there are no cashew bits left.
- If you want your cashew milk to be completely smooth without any remaining cashew residue, you can strain it through a nut milk bag, fine-mesh strainer, or cheesecloth into a clean container or jar. Use within 3-4 days.
Equipments used:
Notes
- Storage: Keep cashew milk in a clean container like a glass jar with a tight-fitting lid and store it in the refrigerator for up to 4 days. Shake or stir before serving.
- Keep cashew milk in a clean container like a glass jar with a tight-fitting lid and store it in the refrigerator for up to 4 days. Shake or stir before serving.
- Tips:
- Make it more creamy: For a creamier consistency, you can adjust the water quantity to your preference (less water for thicker milk, more water for thinner milk).
- For a creamier consistency, you can adjust the water quantity to your preference (less water for thicker milk, more water for thinner milk).
- Straining is optional. For super quick cashew milk, feel free to skip the straining if using a high-speed blender. However, if you prefer an ultra-smooth consistency, straining through a fine mesh sieve is an easy additional step.
- For super quick cashew milk, feel free to skip the straining if using a high-speed blender. However, if you prefer an ultra-smooth consistency, straining through a fine mesh sieve is an easy additional step.
- Shake well before using. If you're storing the cashew milk to enjoy for a few days, make sure you give it a good shake first because it may naturally separate, which doesn't look appetizing at first.
- If you're storing the cashew milk to enjoy for a few days, make sure you give it a good shake first because it may naturally separate, which doesn't look appetizing at first.
- Do a quick soak if you're short on time. Though I recommend doing the long soak, preferably overnight, for the creamiest nut milk, you can do a quick soak for quick cashew milk. Pour hot water over the cashews to kick start the soaking process, cover them, and let them sit for 30 minutes.
- Though I recommend doing the long soak, preferably overnight, for the creamiest nut milk, you can do a quick soak for quick cashew milk. Pour hot water over the cashews to kick start the soaking process, cover them, and let them sit for 30 minutes.
Nutrition Information
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Serving
8ounces
Calories
192kcal
(10%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
16mg
(1%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 192kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 16mg | 1% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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3 reviews
Excellent
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