Homemade almond milk has always been my go-to milk alternative. But just recently I decided to learn how to make cashew milk since it doesn't require any straining. Not only is it delicious for drinking and cooking, it's quick, easy and less clean up compared to other plant milks!
It's such a delicious drink to have as is or it can can be flavored using vanilla, maple syrup, dates, cinnamon or even cocoa powder for a chocolatey flavor!
Why it works so well
You don't have to strain the cashews
Because there is no pulp to strain! The cashews are typically soaked overnight, which softens the cashews. My least favorite thing about using cashews in recipes is remembering to soak them in advance. I'm a spur of the moment kind of gal and I just don't want to wait all day before using my cashews!
So more often than not, I'll boil them or soak them in boiling hot water. That's what I did for this recipe. And it worked out perfectly! It softened the cashews and my vitamix blender left no trace of cashew pieces!
While I haven't made this milk without my vitamix, it's said that you don't need a powerful blender to make it. But it may require you to blend for a little longer.
How to Make Cashew Milk
"Raw" labeled cashews are commonly used for cashew milk. But I just use regular unsalted cashews. It works perfectly!
Start by soaking 1 cup of cashews (either overnight or) in boiling hot water for 30 minutes.
Drain and rinse the cashews and add them to your blender along with 4 cups of water and just a pinch of salt.
Blend for a minute with a high speed blender or longer for a less powerful blender.
Pour into an airtight container and refrigerate before drinking for a refreshing glass of milk, or use right away to use in other recipes.
Make sure to shake well before each use as the oils will separate!
How long does cashew milk last?
Since there aren't any preservatives, the shelf life isn't long. Cashew milk will last up to 5 days in the refrigerator in an airtight container.
You can also pour them into ice trays and freeze for up to 3 months! I like to freeze plant milks for things like smoothies and iced coffees.
Try this recipe using cashew milk!
How to Make Cashew Milk
- 1 cup unsalted cashews soaked
- 4 cups water
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1-2 medjool dates pitted and soaked in hot water*
- 1-2 tablespoons pure maple syrup
- pinch of cinnamon
- Soak the cashews overnight or soak for 30 minutes in boiling hot water.
- Drain and rinse the cashews and add them to the blender with water and a pinch of salt.
- Blend for 1 minute or longer depending on your blender. It only takes about a minute or less in a vitamix.
- Refrigerate in an airtight container before drinking for a cool refreshing beverage, or use in place of milk in your favorite recipes.
- Shake well before each use because the oils will separate!
- Lasts up to 5 days in an airtight container, refrigerated.
- If you choose to add dates in the cashew milk instead of pure maple syrup, make sure to either soak the dates overnight or for about 30 minutes in hot water to soften them. This will help them blend much easier.
*Note: Nutrition label is only an estimate. Amounts may vary.