How to Make Cashew Milk
Learn How to Make Cashew Milk! It's perfect because it doesn't require any straining, and you can use it in so many recipes on the blog.
Ingredients
- 1 cup unsalted cashews soaked, see notes
- 4 cups water
- pinch of salt
Optional Add-Ins
- 1 teaspoon pure vanilla extract
- 1-2 medjool dates pitted and soaked in hot water
- 1-2 tablespoons pure maple syrup instead of dates
- pinch of cinnamon
Instructions
- Soak the cashews overnight for 8 to 12 hours, or soak for at least 30 minutes in boiling water.
- Drain and rinse the cashews. Then add them to the blender with water and a pinch of salt.
- Blend for 30 to 45 seconds. This can vary depending on your blender.
- Shake well before each use because the oils will separate! Homemade cashew milk lasts up to 5 days in an airtight jar, refrigerated.
- Use in any recipe that calls for milk, or drink chilled. Enjoy!
Notes
- Raw cashews are preferred, but I always use roasted cashews because they're cost-effective. Just make sure to let them soak in boiling water for a minimum of 30 minutes, or overnight. Raw cashews will also need to be soaked using either method.
- If you spot pulp at the bottom, this could have to do with soaking time or blending time. In this case, you can optionally strain it using a cheesecloth, nut milk bag, or even a coffee filter.
- 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 more easily.
Nutrition
Calories: 143kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 13mgPotassium: 170mgFiber: 1gSugar: 2gVitamin C: 0.1mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!