Homemade cashew milk is easy to make and absolutely delicious and really creamy. The nuts blend into the water, so there is no waste and no straining!* There is no packaging waste either, bonus!
All of the fibre and nutrition in the cashews remains in the milk! Cashew nuts contain magnesium, phosphorus, iron, potassium and zinc. Cashews are also a good source of protein.
I make this cashew milk our regular blender, nothing fancy, and get a lovely, creamy result.
Soaking the cashews first (around 4 hours) helps them break down in the blender. *Sometimes you may need to strain if your blender isn’t up to the task!
Recipe makes about 5 cups cashew milk.
INGREDIENTS
- 1 cup raw cashews – soaked for around 4 hours
- 4 cups water
- 1 to 2 tablespoons maple syrup or honey or stevia (optional)
- 2 teaspoons vanilla extract
- Pinch of quality sea salt
INSTRUCTIONS
- Drain the cashews and rinse until the water runs clear.
- Add the cashews and two cups water to a blender. Blend until the cashews are totally pulverized. (approx 2 minutes).
- Blend in 2 cups more water, sweetener (if using), vanilla extract, and sea salt, for 2 more minutes.
- Check the texture. You may need to blend for a little longer, or if your blender isn’t powerful enough to totally pulverise the cashews, you may need to strain through a fine mesh strainer or cheese cloth into a container.
- Store the milk in the refrigerator. I use a glass bottle. It will keep 4 days.