As you may already know, I'm not much of a milk drinker. Not because I don't like it ( for the record, I love it ) but only because it can, very often, create a bit of turbulence in my stomach! I'll still have it in my chai, but for my smoothies, and flavored milk, I prefer non-dairy and today I'm bringing you my new love - Cashew Milk!
I'm really not a fan of store-bought nut milk. I've tried the packaged ones and fancy bottled ones, but they aren't a patch on the homemade variety. Then why go for those watered-down versions when you can make some pretty awesome ones at home, with incredibly little effort and without any nasties?!
Cashew milk is the creamiest of all nut milk. If you have a decent blender, you won't even have to strain the milk. Soaking the nuts makes them softer and breaks them down in the blender very easily. Soaking also releases beneficial enzymes present in them.
This milk is very high in vitamins B, E & K, copper, magnesium, iron, and phosphorous. Since we are not straining it, it's a rich source of fiber. Cashews are also a wonderful source of unsaturated fatty acids and protein.
This refreshing, delicious, nutrient-rich milk is a great alternative for everyone and not just people following a vegan diet or with lactose intolerance.
- This recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey, or maple syrup while blending the cashews.
- I decided to keep the milk unstrained. You can use a cheesecloth to strain it if you like it very smooth and grit-free.
- You can less or more water while blending, depending on how thick you'd like the milk.
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cashew milk recipe as much as we do!
- 1 cup Cashewnuts Soaked overnight in water
- 2 cups Fresh filter water
- Vanilla beans scraped from 1/2 a vanilla pod
- Drain, rinse cashewnuts. Drain well again.
- Blend the drained cashews with 2 cups water until smooth. Add the vanilla beans at this stage if you're not planning to strain the mixture ( otherwise add them after straining) and give it another whiz in your blender.
- Strain the mixture through a cheesecloth. - I skipped this part.
- Store the cashew milk in a clean bottle, in the refrigerator for 2-3 days.