Homemade Cashew Milk

by Boon and Boys


Remember when I said that almond milk was easy?  I didn't know that there was something even easier!  Cashew milk!

To make cashew milk, you follow the same process, but you don't have to strain the cashews.  There's no leftover pulp, just milk!  Creamy, frothy milk.

I soaked my cashews for about 7 hours at room temperature in a bowl with water, a pinch of salt, and a splash of apple cider vinegar with a kitchen towel over the bowl.  I'm not an expert on soaking nuts and grains, but there are plenty of other resources on that out there.  Please turn to them for more information on soaking, including the process, purpose, and benefits.

Here are my cashews after soaking.  They were swollen and soft to the touch.  (Also, pardon my mess in all of these pictures.  We are about to move and the last thing on my mind is cleaning.)

I rinsed my cashews and put them in the blender with two cups of cold, filtered water.  Don't use more unless you have a blender that can contain a large volume.  At high speed the blender was at capacity.

Here was my milk after blending it for a couple minutes.

I decided to add a little more water to make it less rich and then blended again.  This time I didn't bring it up to full speed so my blender was able to hold it all.

The following morning I used it in my coffee and it was still frothy with bubbles on top when I opened the container.  I only used about three tablespoons and it was delicious.  I'm excited to play around with it and see what else I can make with it.  My plan is to freeze some of it in an ice cube tray because I have more than I'll be able to use in 3-4 days and I don't want it to go to waste.  Next time I will probably only use a half a cup of cashews so I don't end up with so much milk.

Enjoy!

Recipe

Ingredients:

  • 1 cup raw cashews 
  • 4 cups filtered water (feel free to change amount to reach desired creaminess)
  • Splash of apple cider vinegar, optional
  • Dash of salt, optional

Instructions:

  1. Soak cashews in water for 2 to 12 hours.
  2. Rinse cashews well.
  3. Blend cashews with filtered water until smooth and creamy.
  4. Store milk in refrigerator and use within a few days.

UPDATE: Because the milk is so easy to make and the cashews don't need to soak as long as almonds, I have been making milk with only 1/4 cup of cashews.  Obviously it depends on how much milk you intend to use, but I only use it for nice cream and nice cream milkshakes in the evening so I'd rather make less so none goes to waste.  If I need more, I can make it in a few hours.