Creamy cashew milk is arguably the most luxurious nut milk – smooth, sweet, and the richest out of any homemade milk I’ve tried. Perfect for baking, adding to drinks and smoothies, or mixed into hot chocolate.
This is the second in a series on non-dairy milks. Here’s the first, almond milk, with more information about why you should be making your own milk.
Cashew milk is my favourite. It’s the creamiest, sweetest nut milk I’ve tried. I love it in smoothies, especially in this banana date milkshake, and it’s more frequent than almond in our house. This recipe uses a little less water than almond milk, as I find it too watery otherwise. It’s definitely not suited to savoury cooking, so keep that in mind. Don’t make mac and cheese with this stuff. Honestly, I’m not sure what to say that wasn’t said in my first post of the series – just make it, you’ll like it. It’s good, all right?
Out of all the homemade milks I’ve tried, cashew milk is my favourite to add to hot chocolate or blended up into vegan strawberry milk in the spring. It’s perfect for baking and any sweet uses. If you don’t have a high-speed blender, you’ll likely end up with a little nut pulp at the end. You can use this in a hole host of things – granola, chocolate snowball cookies, raw strawberry cake, raw marzipan, etc. so don’t throw it out! It might take a couple batches to get enough to use in something else, but you can store it in a container in the freezer until you have enough.
How to Make Cashew Milk
Creamy cashew milk is arguably the most luxurious nut milk - smooth, sweet, and the richest out of any homemade milk I've tried. Perfect for baking, adding to drinks and smoothies, or mixed into hot chocolate.
- 1 cup cashews soaked for at least two hours*
- 3 cups filtered water
Rinse the cashews well, then add them along with the water to a blender.
Blend until creamy looking, 30 seconds to a minute. It doesn't take very long because cashews are a soft nut. Strain through a nut milk bag or cheesecloth, and store in the refrigerator in a sealed container. It keeps for about a week.
I use cashew pieces, because they're significantly less expensive. You don't need to use whole cashews, because they're being pulp-ified anyway.