How to make cashew milk: Quick Recipe with Pro Tips
There are few substitutes for dairy milk that are as creamy, nutritious, and easy to make like cashew milk. Cashew milk is cholesterol free. It’s high in copper,
B vitamins, and magnesium. In addition, it’s lower in fat content than other nuts with most of this fat coming from heart-healthy unsaturated fatty acids, like oleic acid.
Items Needed to Make Cashew Milk
There are a few items that can make your efforts to make it easier.
Homemade Cashew Milk Ingredients
Here are the essential components you will need.
Optional Ingredients to Increase Your Recipe Taste
One of the best things about making your own cashew milk is that you can make it to your own taste.
This list of ingredients and optional ingredients will make four servings, but you can cut the ingredients to make a smaller batch or double them to make a larger batch.
How to Make Cashew Milk: Favorite Recipe!
These steps are relatively easy, and the time it takes will depend on how long you allow the nuts to soak.
Step 1: First comes the soaking step. You’ll put your cashews into the bowl, and cover them with cold water.
You should soak them for at least an hour, but longer can be better. You may want to let it sit overnight, and make your milk in the morning.
Step 2: Once you’re done soaking them, you’ll want to drain and rinse the cashews.
Step 3: Next, you’ll want to take your soaked cashews and combine them with your water in the blender. Your three cups of water will make a thicker texture that will be about the same texture as whole milk.
If you prefer it to be thinner, you may want to increase your water to about four cups. Keep in mind that too much water can make your milk too watery, so add a bit at a time until you get to the consistency that you like.
In addition, as you add water, you’re reducing the amount of fat each serving.
Step 4: Start the blender on the lowest setting to begin combining the cashews and water.
Step 5: As you go along, begin to increase the blender speed. You’ll want to blend it on high for about a minute or two. There should be no nut chunks and the milk should be totally smooth.
Step 6: At this point, you can add your optional ingredients to taste. Be sure to then blend it again to get the flavors to combine.
For those that use a date as a sweetener, you’ll want to make sure it’s completely blended into the milk.
Step 7: While your milk seems completely smooth without chunks, it’s time to strain your milk straight into your mason jar or container. Pour the milk from the blender with the nut bag or another strainer over the container.
Depending on the strainer you use, you may have to stir the milk to get it to completely drip into the container. You don’t want to push it or scrape it as that defeats the purpose of straining.
Nut bags make this step easy as you’re able to just squeeze the bag gently to get all of your milk out without the solids.
Step 8: Put your milk in the refrigerator to get it chilled. It should stay fresh for about three to four days when refrigerated.
Step 9: Optional: You can take your leftover solids from the strainer and make into a treat. Add some sweetener of your choice along with a small pinch of cinnamon for a tasty spread or nut pudding.
There you have your recipe for making cashew milk that’s perfect for your taste. As you make it, you’ll find what you like and what you don’t like to tweak this recipe.
You may find that you like it with cinnamon and nutmeg when used as a coffee creamer, but for your morning bowl of cereal, just a bit of sweetener and vanilla does the trick.