This has to be the easiest dairy-free nut milk ever. Cashew Milk is so creamy and delicious and super easy to make in your own kitchen. I couldn't believe that it doesn't even need to be strained--just soak, blend and serve!
You’ll need to soak your raw cashews in water for at least 4-5 hours, or even overnight in the refrigerator. Even if you’re using a high-powered blender like my Vitamix.
When you’re ready to make the milk, drain the water from the cashews and rinse them in a colander.
Place the drained cashews in your blender and add 4 cups of water and any of the additional add-ins that you are planning to use if any–vanilla, maple syrup, salt. NOTE: If you’re planning to use the milk to make savory recipes such as ranch dressing, potato soup, or mashed potatoes, don’t use any add-ins other than possibly salt.
Blend on high for 2-4 minutes. Lower powered blenders may require even more time to achieve smoothness. There is no need to strainit.
Store the milk in an airtight container in the refrigerator for up to 3-4 days. Shake well before using.
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No need to strainI am completely plant-based and love all types of dairy-free milk like oat, soy, cashew, and almond milk. But, up until recently, I had never made my own cashew milk. What in the world I was waiting for, I have no idea!The main reason I decided to give it a try was that, unlike some other nut milk options, cashew milk isn’t messy and time-consuming because it doesn’t need to be strained. That means it uses the whole nut and nothing is wasted.Using the water from soaking:The water the cashews have been soaked in for only a few hours can be used if you like. I’ve heard some people say that, during the soaking process, cashews release phytic acid and enzyme inhibitors which can cause digestion issues. However, if the nuts were steamed and processed (which all raw cashews that are sold are) and edible before soaking, I can only imagine that the water would be fine too. However, I wouldn’t use the water if the cashews have soaked for a long period because it can become slimy.Ad-in options & tips:
Sweetener- Add in a little maple syrup to make this into sweeter milk. Agave nectar would also work well.
Flavorings- Vanilla extract is a great addition as well as a little cinnamon.
Savory- This plant milk is excellent for use in savory recipes like soups and side dishes like mashed potatoes. Just be sure NOT to add any sweeteners or flavorings because vanilla potato soup would be pretty yucky.
Use as a non-dairy coffee creamer:To use this as a non-dairy coffee creamer, simply condense it by using a ratio of 2:1 water and cashews. To make a small amount such as one cup, use 1 cup of water with 1/2 cup of cashews.