If you’ve thought about making nut milk at home, but don’t want to bother with the soaking, straining and inevitable mess (been there!) - cashew milk may just be your new best friend.
I experimented with making almond milk at home and found it time consuming, messy, and always had lots of leftover almond ‘pulp’ that often went to waste. Enter, cashew milk. It’s incredibly quick, easy to make and tastes great (and no straining or nut milk bags required!) Give it a try and see what you think!
Homemade Cashew Milk
1/3 cup organic cashews
1 cup filtered water
Soak the cashews in water for at least one hour but up to 12 hours. If you’re in a tight spot, skip this step (it still works fine, but may not be as smooth) Rinse the cashews and put in your best blender. Add 1 cup filtered water and mix on high for 1 minute. Pour into glass jar and store in the fridge for 5-7 days.
This recipe will make about 1.5 cups of milk. For some additions and alterations on the classic, see below.
Additions and Alterations
Vanilla Cashew Milk (My personal favourite)
Above recipe plus:
Half of a Medhjool date, or 1/4 tsp of honey
¼ teaspoon of natural vanilla extract
Cashew Cream - a thicker option great for morning beverages
1/2 cup organic cashews
1 cup of filtered water
Cinnamon Cashew Milk
Above recipe plus:
Half of a Medhjool date, or 1/4 tsp of honey
¼ teaspoon of cinnamon
Hope you enjoy!
Dr. Katie Rothwell, ND
I experimented with making almond milk at home and found it time consuming, messy, and always had lots of leftover almond ‘pulp’ that often went to waste. Enter, cashew milk. It’s incredibly quick, easy to make and tastes great (and no straining or nut milk bags required!) Give it a try and see what you think!
Homemade Cashew Milk
1/3 cup organic cashews
1 cup filtered water
Soak the cashews in water for at least one hour but up to 12 hours. If you’re in a tight spot, skip this step (it still works fine, but may not be as smooth) Rinse the cashews and put in your best blender. Add 1 cup filtered water and mix on high for 1 minute. Pour into glass jar and store in the fridge for 5-7 days.
This recipe will make about 1.5 cups of milk. For some additions and alterations on the classic, see below.
Additions and Alterations
Vanilla Cashew Milk (My personal favourite)
Above recipe plus:
Half of a Medhjool date, or 1/4 tsp of honey
¼ teaspoon of natural vanilla extract
Cashew Cream - a thicker option great for morning beverages
1/2 cup organic cashews
1 cup of filtered water
Cinnamon Cashew Milk
Above recipe plus:
Half of a Medhjool date, or 1/4 tsp of honey
¼ teaspoon of cinnamon
Hope you enjoy!
Dr. Katie Rothwell, ND
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