Cashew Milk
Prep Time
10 mins
Total 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.
Course:
Ingredient
Cuisine:
American
Servings: 1 pint
Ingredients
- 1 cup (50oz/142g) cashews raw unsalted
- 4 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.