How to Make Cashew Milk

The best milk substitute

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Milk substitute is Cashew milk

I find most milk alternatives on the market to be thin, watery, and taste nothing like the richness of cow’s milk. Cashew milk is the exception to that rule! It is surprisingly thick, rich and creamy. In fact, when I use it in my coffee it has the consistency of traditional cream.  And on those late night TV marathon benders, a big tall glass of it goes perfectly with my gluten free chocolate chip cookies.

Alternatively, cashew milk can be mixed with coconut to make a wonderful cashew/coconut yogurt.  It’s also REALLY delicious and easy to make.   Learn how here.

Raw Cashew Milk
 
Prep time
Cook time
Total time
 
Rich, creamy, and oh-so delicious!
Ingredients
  • ½ cup cashews
  • 2-6 cups filtered water, divided
  • 1-4 teaspoon(s) sea salt
Instructions
  1. Soak cashews in filtered water (covering cashews by at least an inch), mixing in salt until dissolved.
  2. Leave cashews to soak for 6-8 hours
  3. Drain and rinse cashews.
To Vitamix add
  1. Soaked and rinsed cashews (still wet)
  2. 2 cups filtered water
  3. Blend on high until the consistency of milk is achieved (about 30 seconds).
Notes
To sweeten add liquid stevia , dates, vanilla, maple syrup, etc.
This stores nicely in the refrigerator up to one week.
Contents will separate, so shake before each use.
Cashew milk does impart a somewhat nutty flavor (unlike almond milk).
Nutrition Information
Serving size: 6 Calories: 66 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 4g Sugar: 1g Sodium: 984mg Protein: 2g

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Comments

  1. Is the cashews raw or is it rosted

  2. I love making my own nut milks! I’ve had lots of success with almond: http://www.creativesimplelife.com/how-to-milk-an-almond/ but want to start experiment with other nuts and seeds. Thanks for this article!

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