Homemade Cashew Milk! It’s silky, smooth and a perfect non-dairy milk that is easy to make. In fact this is my favorite non-dairy milk for one BIG reason: there is NO straining!! That’s right, all the pieces are used up in the blending process and you don’t need a strainer or nut milk bag, there’s no squeezing out the milk, and no leftover pulp to deal with. If you’re looking for an easy, cheap solution to at-home non-dairy milk, then this is for you!
Cashew milk is perfect in oatmeal, cereal, smoothies, lattes, vegan milkshakes, vegan baking, and, of course, to drink on it’s own! If you leave out the sweetener and vanilla you can also use this in savory dishes like for a creamy base in soups, curries, stews, etc.
The other big bonus is this will save you a lot of money and reduce your plastic consumption. Nut milks can be quite expensive and buying raw nut milk at the store is even more so. I buy cashews in bulk using a cotton bag and take just the amount I need. You can find cashews in bulk at most co-ops, health food stores, and Whole Foods. Just make sure to store them in the freezer as they go rancid easily and that will keep them fresh. You can use the cashews straight from the freezer in this recipe, no need to thaw them out. 🙂
- ½ cup raw cashews
- 3 cups filtered water
- 1 tbsp maple syrup OR 2 medjool dates
- 1 tsp vanilla extract OR pinch of vanilla powder
- Blend the cashews, vanilla, and maple syrup with 1 cup of the filtered water until very smooth.
- Add the rest of your water and blend again until smooth and fully incorporated.
- Pour and enjoy! No need for straining or leftover pulp.
Store in a mason jar in the fridge till it gets cold. This cashew milk will keep for 3-4 days in the fridge.
Have you every made your own non-dairy milk? Do you ever shop the bulk option at stores? 🙂
If you make this let me know in a comment below with how you used it! And feel free to share & tag me on Instagram @CultivatorKitchen.
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