Healthy Baking, Homemade Ingredients How to Make Cashew Milk 5 from 2 votes Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries. By Gemma Stafford | January 23, 2017 | 15 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Welcome to the fourth and final episode of my Bold Baking Boot Camp. This week we are learning How to Make Non-Dairy Milk including Almond Milk, Cashew Milk and Coconut Milk. In previous weeks we covered how to make Gluten-Free Flours, a Sugar Substitute Chart and a Weight Conversion Chart, so if you missed those you can always catch up. Whether you eat dairy free or not, nut milks have made their way into our everyday diets. We have them in drinks like coffee, smoothies and also curries and soups. They taste great and they are incredibly easy to make. I’m going to show you how to make 3 of the most popular non-dairy milks. We have come a long way in recent years from thinking that dairy free, gluten free and vegan ingredients and recipes are just for those who are intolerant or have a particular diet. Chefs and restaurants have educated themselves and learned how to serve up 5 star food that is geared towards anyone who wants to eat a particular way. Cashew Milk is rich and silky, I like to add this non-dairy milk to smoothies and even dishes like Korma for its nutty flavor. If you’re looking for more non-dairy milks, get my recipes for Almond Milk and Coconut Milk Important Note: You can replace Non-Dairy Milks for regular milk or water in your recipes. The equation is equal parts 1:1 ratio. Try These Recipes! Vegan Caramel SauceVegan Chocolate ButtercreamHow to Make Oat Flour3 Ingredient Gluten-Free Flatbread Watch The Recipe Video! Play Cashew Milk 5 from 2 votes Print Recipe Add to Favorites Loading… Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries. Author: Gemma Stafford Servings: 1 pint Dairy Free Nuts Blender Prep Time 10 minsTotal Time 10 mins Learn how to make Cashew Milk for a delicious non-dairy milk that you can use in your baking, smoothies, soups or even curries. Author: Gemma Stafford Servings: 1 pint Ingredients 1 cup (50oz/142g) cashews raw unsalted4 cups (32floz/900ml) filtered or purified water Instructions Soak your nuts in 4 cups of water (2 pints) for 8 hours at room temperature.Discard soaking water and rinse your nuts in a colander.Place soaked nuts and fresh new water in high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.Strain milk through a clean tea towel or a nut bag and squeeze into a bowl.Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.Feel free to add vanilla, cinnamon or other flavors to your milk. Recipe Notes I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving. And in case you missed previous episodes, make sure to get my Homemade Gluten Free flours and Weight Conversion Chart.