Homemade cashew milk is rich, creamy, healthy, easy to make, vegan, non-dairy and requires no straining!
I like to use milk in my smoothies, breakfasts, dinners, and bakes. Recently I’ve been experimenting with different nut milks in my kitchen and found the perfect cashew milk recipe that I’m sharing with you today. This cashew milk is so easy to make as it does not require straining, it’s also very versatile and can be used in many different dishes. But first, let me tell you more about the benefits of cashews.
BENEFITS OF CASHEWS
Cashew nuts are really good for you, here are a few benefits that you need to know:
Reduce risk of diabetes
Reduce risk of Anemia
Fight heart diseases
Improve memory recall
A great source of vitamin E, K, B6, copper, magnesium, and Iron
Packed with antioxidants
HOW TO MAKE CASHEW MILK
Homemade cashew milk is very easy to make. All you have to do is soak the cashew nuts in filtered water for at least 2 hours using a glass container at room temperature. You can leave the nuts soak overnight or if you don’t have much time, you can soak the cashew nuts in very hot water for 15 minutes.
Drain the cashews and discard from soaking water. You cannot use this water to make the milk. Instead, rinse the cashews a couple of times and get rid of the enzyme inhibitors.
Add to a blender, along with any sweetener, a pinch of salt and any other additions using. Then blitz on high speed until the milk is smooth and creamy (this will take around 60 seconds).
There is no need to strain the milk, but that is up to you.
Store in the fridge for 2-3 days sealed in a bottle or a glass container.
CASHEW MILK TIPS
After the first day, you will notice that the cashew milk starts to separate and that’s okay. Just give the milk a good shake before consuming.
You can sweeten the milk with maple syrup, agave syrup, dates or a sweetener of choice. Feel free to play with the level of sweetness, you can even go for a savory taste and not add any sweetener. However, cashew milk is naturally sweet and nutty.
If the milk is too thick or thin, you can always adjust the amount of filtered water added to the milk when blending the nuts with the water.
CASHEW MILK VARIATIONS
There are different variations of cashew milk, you can either make a savory milk or a sweetened milk, here are a few ideas for you:
UNSWEETENED CASHEW MILK
Add a pinch of salt.
SWEETENED CASHEW MILK
Add pitted dates or maple syrup, and vanilla extract.
CINNAMON CASHEW MILK
Add ground cinnamon and maple syrup.
STRAWBERRY CASHEW MILK
Add fresh strawberries and a sweetener of choice.
CHOCOLATE CASHEW MILK
Add cacao powder and sweetener of choice.
PEANUT BUTTER CASHEW MILK
Add a heap of peanut butter, and pitted dates.
CASHEW MILK USES
You can do much more than just adding a splash of cashew milk in your morning coffee. Cashew milk goes perfectly into your smoothies, morning porridge, soups, bakes, pasta sauces, ice creams, and even in your curries. Feel free to add it to your cooking, it’s creamy and smooth and works perfectly in many recipes.
Creamy Cashew Milk
- 1 cup cashew nuts
- 4 cups filtered water
- dash salt
- Soak cashew nuts in water for at least 2 hours, or for 15 minutes in very hot water.
- In a blender blitz cashews with filtered water, sweetener of choice, and any other ingredients using.
- Keep in a sealed container in the fridge for 2-3 days.