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.
Tips and Notes
- For a shorter soaking time, use very hot water. With a good 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. I used an immersion blender for the milk pictured.
- With a high-end mixer, though, you may not have enough pulp left over to strain. That’s fine!
- If you have a fine mesh sieve, you don’t need a straining bag. This is especially true if using a weaker blender.
- 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.
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- 150 grams raw cashews soaked for at least two hours*
- 750 ml water
- 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 creamy, 30 seconds to a minute. This may take longer if using a less powerful blender.
- Strain through a very fine sieve or nut milk bag, and 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.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
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.