How to Make Cashew Milk
Cashew milk is my favorite dairy-free nut milk. Not only is it super creamy, it’s easy to make at home. And as an added bonus, you don’t have to strain it like almond milk. Just soak your cashews overnight, drain, then blend with water. Voila, homemade cashew milk!
Up until a few years ago I drank dairy milk like it was going out of style. So much so, that my family historically referred to me as “the cow” (seriously) because I was always drinking milk (which, I should clarify was said all in good family jesting and not in a derogatory way). Yep, the cow. And I’m not joking when I say I drank a lot…as in, a gallon or so a week.
But that’s not the worst part. Are you ready for it? Back then, it wasn’t even organic – yikes!
Watch this quick video for my Cashew Milk recipe:
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Fast forward 4 years, 4 autoimmune diagnoses, a health coaching certificate and a healthy living blog – and I’m happy to report that I’m far more educated on nutrition and what I put into my body.
Now, to be clear, I’m not anti high-quality dairy (you guys know I like my cheese and homemade, fermented yogurt). And I sure try hard not to demonize foods. But the simple fact is that 65% of the worlds population has a problem digesting lactose. And for others, particularly those with digestive autoimmune conditions, dairy can flare and exacerbate symptoms.
So what’s a dairy-free peep to do? Well, you could turn to coconut milk (hello, coconut whipped cream) or my favorite of the nut milks, cashew milk!
Almond milk is the perennial favorite of nut milks, but I find cashew milk to be much creamier and more mild in flavor. I also love that you don’t have to strain it, like you do almond milk (though you can if you want it super, duper smooth). Cashews, once soaked, become extremely soft and blendable which is why I use them for homemade ice cream and cheesecakes. They’re so darn versatile.
You’ll see in the video above how quickly the cashew milk comes together, so really there’s no need to pay a premium and buy it at the store. The hardest part is just remembering to soak the cashews the night before. Then, you literally throw everything in a high-powered blender for a minute and that’s it. Transfer the cashew milk to a storage container, refrigerate and then drink it straight up or use in a recipe as you would dairy milk.
How to Make Cashew Milk
- 1 cup raw cashews soaked overnight, drained and rinsed
- 4 cups distilled water
- 1-2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- pinch of sea salt
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Other cashew recipes you might like: