This is one of the simplest nut milks to make. No nut milk bag is required, no straining, no fuss. Cashew milk is delicious in smoothies, or poured over Chai Nut Granola. It makes Overnight Oats and Steel Cut Oatmeal really tasty and is a fantastic substitute for whole milk if needed. You can also use cashew milk in your next Chai Tea Latté.

Soaking the nuts softens them, making them easier to blend, and producing creamy nut milk. Soaking nuts in water (with salt) simulates conditions nuts would have when sprouting, which helps release the full nutritional value of the nut. Though cashews don’t contain as much protein as almonds, they are a very versatile nut, and will take on the flavor of other ingredients in savory cooking. They are not bitter, but taste slightly sweet and almost buttery. I’ve always loved their flavor, and they really shine in cashew nut milk.

Ingredients for Cashew Milk:

• Cashew Nuts: I use raw, organic cashew nuts.
• Water: Use filtered water and make sure it’s cold so you can drink it immediately after blending.
• Salt: Himalayan Salt works well as the finer grinds blend easily in the high powered blender
• Vanilla Extract: Pure vanilla extract is preferable to vanilla flavoring.
• Maple Syrup: Use organic maple syrup to flavor the cashew milk if you would like it slightly sweeter.

How to Make Cashew Milk:

STEP 1:

Soak Cashews:  Rinse and soak cashew nuts in a glass bowl with water. Add ½ teaspoon salt and soak for 2- 4 hours. Because they are a soft nut, the oils will break down and lose nutritional value if soaked overnight.

STEP 2:

Add Ingredients to Blender: Rinse the cashew nuts and place them into a blender together with 1 cup of water and the rest of the ingredients. I use only 1 cups of water in order to ensure that the nuts are all completely blended into a creamy milk. The vanilla extract and maple syrup are optional and can be added to suit your own taste. 

STEP 3:

Blend: Starting on low speed and increasing to medium high, blend together for 30-60 seconds until a smooth, creamy milk is formed. Next, add the next 3 cups of water and blend again for another 30 seconds.

STEP 4:

Refrigerate: Pour the milk into a glass jug and refrigerate until cold or serve immediately over ice.

How to Store Cashew Milk

Store in an sealed glass container in the refrigerator for 3-4 days. Always give the milk a good stir before serving as the fat will separate. This is normal, as homemade milk does not contain the same emulsifiers that store bought nut milk contains. You just need to give the milk a good shake!