Cashew Nut Milk Recipe

This Homemade cashew milk recipe couldn't be made easier for vegans or those who are dairy free. You only need 4 ingredients to make the tastiest plant based milk around.

If you're a fan of homemade nut milk then you'll be pleased to know I have another addition to add to the batch.

Scroll through my recipe index and you'll see a small selection of nut/seed milks.

My favourite so far has to be coconut milk, you guys probably would have already known by the number of times you see coconut milk featured in my recipes.

The truth be told, I'm slightly biased with this particular nut milk since it's something I grew up on. Growing up in a Caribbean household, you simply couldn't escape it, whether you liked it or not.

We do tend to incorporate large quantities of coconut milk in island food, it's simply  unheard of to add almond milk to say rice and peas (also known as peas and rice by Bajans) I some how don't think it would be complimentary, I'd give that one a miss.

More recently people are making informed choices about what they consume, in other words they have decided to take an active stance in what they ingest.

Well my website act as a vehicle for anyone who wants to make food from scratch. While I'm don't proclaim not a nutritional guru with a doctorate, I can certainly convey some of things I've learned over the years and skills which I utilise on a daily basis.

I really want people to enjoy cooking and learn why it's important to have a good relationship and a better understanding of what's being ingested.

As far as I'm concerned, nut milk is the best thing out there, honesty I'm so amazed by the different variety of nut milk you can make at home.

I've still yet try a few but my favourite aside from coconut milk has to be almond and homemade cashew milk. The reason why they're my favourite nut milks is due in part to their rich and creamy texture.

Since going dairy free I've never looked back I rotate the nut milks accordingly to my preference at the time and what I'm making. It's actually quite a fun process once you get into the thick of it.

The dairy free transition

From a health perspective,  if you  have the misfortune of being  lactose intolerant (the inability to digest the sugars in dairy) or afflicted with irritable bowel syndrome plus those horrendous side effects, then going dairy free might something worth trying.

People with auto immune disease have also found eliminating dairy can help to ease or even rid themselves of their affliction.

The hormones from cows milk is often transmitted to humans via consumed, for some this can aggravated the immune system causing  inflammation.

Many parents have their own concerns about infant milk allergy and more often than not pediatricians recommend breast feeding mother or go dairy free to decrease the chance of the milk protein being passed from mom to baby.

If you are suffering from any of the above, I strongly recommend giving nut milk a try. Start out slowly if you're not used to it, just include some freshly made nut milk at first rather than going cold turkey.

While you can buy cashew milk in the supermarket it's so much more healthier and cooler to make your own cashew milk from scratch. It's not over complicated at all and relatively simple, I can promise you that.

All you need is a high powered blending such as a blendtec or vitamix, some raw cashews, filtered water (if possible) and a cheese cloth or strainer to eliminate any of the gritty bits.

Reasons to make this nut milk

• Lactose free, vegan friendly, free from soy
• Nil saturated fats and cholesterol (no bad fats, only good HDL fats)
• 1 cup of unsweetened cashew milk contains up to 50% of daily vitamin E
• Nourishes the skin and protects against sun damage
• High in calcium vit D, E and A
• Contains 15mg of healthy fats

The steps

• Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
• Drain the water that the cashews were soaked in and rinse several times.
• Add the cashews, filtered water, optional vanilla extra and pink salt to the blender.
• Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending how powerful the blender is)
• Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
• Store in a mason jar and refrigerate.

How long does homemade cashew milk last?

Once made it's best to store in a sealed container and in the refrigerator. It should last for 3-5 days maximum.

Ways to use cashew milk

• Creamer
• Smoothie
• Pudding
• A neat cashew milk drink
• Ice Cream

As you can see, there are many health benefits as well as unique ways to incorporate creamy cashew milk into your current lifestyle.

Notes and tips

• For best results, keep the nut milk refrigerated at all times.
• As there is no emulsifier in this milk, you may notice is separating, simply shake it up before use.
• If you are using a strainer, be sure to use a finer mesh strainer.
• Be sure to soak the cashews before making them into milk as they will breakdown much smoother if you do this first.
• Make sure the cashews are unsalted, unsalted roasted are okay to use.
• Any leftover cashew pulp can be added to a smoothie or used to make a spread.

Other nut milks to try

• Vegan Almond Milk Recipe
• How to Make Coconut Milk
• Pistachio Milk
• Homemade Quinoa Milk
• Brazil Nut Milk

Recipes to use this nut milk in

•  Trinidad Macaroni Pie
• Soursop Punch
• Seamoss and Bladderwrack Smoothie
• Mango Spinach Smoothie
• Vegan Chocolate Chip Pancakes
• Vegan Chocolate Peanut Butter Shake

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Cashew Nut Milk Recipe

This Homemade cashew milk recipe couldn't be made easier for vegans or those who are dairy free. You only need 4 ingredients to make the tastiest plant based milk around.

5 from 2 votes

Print Pin Rate

Course: Extras

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 184kcal

Author: Charla

Ingredients

• ▢ 1 cup of cashew nuts (236ml)
• ▢ 4 cups of filtered water (945ml)
• ▢ 1 teaspoon of vanilla extract (4g) optional
• ▢ ⅛ teaspoon of himalayan pink salt (0.75g)
• ▢ warm water for soaking the cashew nuts

US Customary - Metric

Instructions

• Soak the cashews in tepid water (not the filtered water) for 3 hours or overnight.
• Drain the water that the cashews were soaked in and rinse several times.
• Add the cashews, filtered water, optional vanilla extra and pink salt to the blender.
• Pulse the contents on high speed for 1-2 minute, during the given time the nuts will have broken down in their entirety (depending how powerful the blender is)
• Double check the nuts have completely broken down by running the liquid through a strainer or cheese cloth.
• Store in a mason jar and refrigerate

Notes

• For best results, keep the nut milk refrigerated at all times.
• As there is no emulsifier in this milk, you may notice is separating, simply shake it up before use.
• If you are using a strainer, be sure to use a finer mesh strainer.
• Be sure to soak the cashews before making them into milk as they will breakdown much smoother if you do this first.
• Make sure the cashews are unsalted, unsalted roasted are okay to use.
• Any leftover cashew pulp can be added to a smoothie or used to make a spread.

Nutrition

Calories: 184kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 89mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Calcium: 19mg | Iron: 2mg

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