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.

Course Extras

Cuisine American

Prep Time 10

Total Time 10

Servings 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 extract 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 on 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 it 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