How to Make Cashew Milk
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5
How to Make Cashew Milk
Description
Homemade cashew milk is prepared by soaking raw cashews overnight to soften them, then rinsing and draining before blending with water. The high-powered blender helps achieve a creamy consistency without filtering out pulp. Sweeteners such as maple syrup or honey and vanilla extract can be added to improve flavor, along with a pinch of sea salt to balance sweetness.
This milk alternative works well for drinking on its own, using in smoothies, or in recipes requiring non-dairy milk. It has a naturally mild, nutty flavor and slightly rich texture compared to other nut milks.
After blending, the cashew milk should be stored in a refrigerated container and consumed within a few days for freshness.
Ingredients
- 1 cup cashew nuts soaked overnight, drained and rinsed, raw
- 4 cups water
Optional
- 1-2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- sea salt pinch
Instructions
- After the cashews have soaked overnight, drain and rinse them.
- Place the cashews into a high-powered blender and add the remaining ingredients. Blend on high for 1-2 minutes or until the milk is smooth and creamy.
- Place the cashew milk in a storage container and refrigerate.
Notes
- Use raw cashews soaked overnight for the best creamy texture and flavor.
- Add optional sweeteners or vanilla to customize the taste.
- Store homemade cashew milk in a sealed container in the fridge and consume within 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 106mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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