Homemade Cashew Milk
Cashews are a soft nut which are easily blended into a creamy ‘milk,’ and the process is incredibly simple! Making it yourself is definitely worth it – it takes very little effort and the end result is not only cheaper, but healthier and tastier as well.
Add ¾ cup of raw cashews (or cashew pieces, whichever you buy) and 3 cups of water to a high-powered blender. Turn it up to the highest setting and let it blend for 2-3 minutes, ensuring there are no bits and pieces but rather a creamy milk texture. Because cashews are less fibrous than other nuts, the milk does not need to be strained, eliminating the hardest step of some dairy-free milks.
Cashew and almond milk (see homemade almond milk here) are both great dairy-free milk options, and you can use them interchangeably depending on your flavor preference. I prefer almond milk flavor, though a friend of mind uses solely cashew. As almond milk takes another step (straining), I tend to use cashew milk when the recipe has other flavors and needs the creaminess of milk but the cashew favor isn’t dominant (soups, gravies, etc). I make almond milk for recipes which have a stronger milk flavor, such as yogurt or pudding. Try both, and decide which you prefer for which applications!
Cashew Milk
Print Recipe
Ingredients
- 3/4 cup Cashews raw
- 3 cups Water
Instructions
- Add raw cashews (or cashew pieces, whichever you buy) and water to a high-powered blender. Turn it up to the highest setting and let it blend for 2-3 minutes, ensuring there are no bits and pieces but rather a creamy milk texture. Because cashews are less fibrous than other nuts, the milk does not need to be strained, eliminating the hardest step of some dairy-free milks.