My first time making my own milk. And I didn’t even have to go out to a ccccccc-cold barn to do it!
First I soaked raw cashews in water overnight. After draining and rinsing them, you just blend them up with some good stuff like vanilla, cinnamon and maple syrup and you have fresh nut milk!
Frothy cashew milk bubbles!
I made this yesterday afternoon and this morning it was good and cold and waiting to be turned into my morning smoothie. For 2 of us I mixed up 2 cups cashew milk, 1 cup frozen blueberries, 1 large frozen banana and a tablespoon or so of chia seeds.
Purple Cashew Monster Smoothie! I mean…
Homemade Cashew Milk
- 1 cup raw cashews
- 4 cups water (divided)
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- dash sea salt
- pinch cinnamon (optional)
Instructions
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator (I soaked min overnight through to the next afternoon and it worked great). Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth (I used my Vitamix and did not have to strain it). Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Notes:
- Yields about 5 cups cashew milk.
- The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.
- I used cold filtered water instead of straight tap water.
- Recipe from Cookie and Kate
Sand and Salt 