Homemade Cashew Milk- Two Ways
My favorite homemade cashew milk that's incredibly easy to make and can be made two ways! By two ways, I mean you can either strain the cashew milk or you don't have to. That way it makes it attainable for anyone to make. You only need a few ingredients to make this creamy deliciousness come together. I love using it for my cold brew, oatmeal, smoothies, pancakes, you name it. The best part is it's basically just cashews and water so there aren't any added gums or weird ingredients!
Servings: 4
Equipment
- Blender
- Nut milk bag or fine mesh strainer
Ingredients
- 1 cup raw cashews soaked in water for 2 hours or overnight
- 3½-4 cups filtered water
- pinch of sea salt
- 1 tsp vanilla extract optional
- ½ tsp cinnamon optional
- 1-2 tbsp honey or maple syrup OR 1-2 dates optional
Instructions
- Soak raw cashews in filtered water for at least 2 hours or overnight. This helps break down the cashews and sprout them for easier digestion. You want to make sure you don't use roasted cashews because those are already cooked. I've found raw cashews cheapest at Trader Joe's!
- Once they're soaked for long enough, strain and rinse the cashews under cold water. In a blender, add in your cashews, 3½-4 cups of filtered water (I usually prefer closer to 3½ for a creamier milk but both are great), and sea salt.
- Blend on high for a few minutes until mixture turns white and all the cashews are blended.
- Pour the milk through a strainer (or you don't have to). If you'd like to add any additional add-in's, go ahead and pour the milk back into the blender and you can add vanilla, cinnamon, and/or a sweetener! Or if you choose not to strain the milk, then just go ahead and add them in after you blend the water and cashews!
- Pour into milk bottle or jar of your choice and you're all set! Lasts in the fridge for about 1 week!½
Notes
For Storing: Store in a bottle or jar in the fridge for about 1 week!