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, raw strawberry cake, easy marzipan, etc. so don’t throw it out! Store leftover pulp in the freezer or refrigerator until you want to use it.
You just need raw cashews and water for this recipe. Broken cashews are even better as they’re generally less expensive.
Ingredients
Ingredient Notes and Substitutions
- Cashews: use raw, unsalted cashews. I generally choose broken cashews if they’re available as they’re less expensive and work just as well.
- Salt: this is optional, but boosts the flavour a bit.
- Add-ins: sweeten with soft dates if you’d like (cashew milk is naturally rather sweet), add cinnamon, or use a half sunflower seed half cashew blend.
Step by Step
Step 1: add the soaked nuts, water, and salt to a blender.
Step 2: mix on high speed until very smooth and creamy. Mix for a little longer than you think it needs.
Tips and Notes
- For a shorter soaking time, use very hot water. With a decent blender, you can get away with just half an hour soaking this way.
- A very expensive high-speed mixer isn’t needed for cashew milk. Even with a weaker blender or immersion blender, you generally don’t need to strain cashew milk. Be sure to blend it for long enough.
- If you do have a super-powered blender, you probably don’t need to soak the nuts at all.
- Add dates to sweeten if preferred. I recommend this if you want a milk you can drink as is, but not if using for baking or cooking.
- Cashew milk is naturally fairly sweet and not my favourite for savoury uses. In that case, go for something like oat milk instead.
More Staple Recipes
There are a series of vegetarian and vegan staples and how-to recipes on Occasionally Eggs. Here’s how to make:
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Cashew Milk
Ingredients
- 150 grams raw cashews soaked for at least two hours*
- 750 ml water
- Pinch fine salt optional
Instructions
- Rinse the soaked cashews well, then add them along with the water to a blender (or very large mixing bowl, if using an immersion blender).150 grams raw cashews, 750 ml water
- Blend until very smooth and creamy, about a minute. This may take longer if using a less powerful blender.
- The milk usually won't need to be strained, but you can run it through layered cheesecloth or a nut milk bag. Store in the refrigerator in a sealed container. It keeps for about a week. Leftover pulp can be frozen and used for baking and treats, or composted.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was first published in 2014. It has been updated as of May 2021.
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