Homemade (EASY) Cashew Milk

Have you every tried making nut milk from home?  Have you thought “It’s way to hard! I’ll just buy it”.  Yeah – me too! Until one day I looked up how to make it and I tried it and it was so incredibly simple, fast, and easy I said I would never buy it again.  (but I’m also weird like that!)

Cashew milk is by far the easiest to make because it doesn’t require any straining out the nut “pulp”.  When you make dairy-free milk with other nuts, it requires a nut bag to strain the “pulp” from the nuts from the actual milk itself.

With cashews, they blend right in and make a very “creamy” nut milk without the extra step of straining (which I found to be quite annoying).

The nice thing about making it at home is you can see exactly what it going into it.  In store bought dairy free milks, there are quite a few additives and gums.  Those can upset some peoples stomachs, and not so much others.  For me – when I want to have a dairy free milk I like knowing exactly which ingredients are in it.  Not only that – it’s WAY cheaper to make it from home.

I’ve been in and out of seasons of needing to be dairy free and right now is one of the times I need to watch how much dairy I’m having.  I also have a little guy who just turned one and I try not to give him too much dairy yet so when we are making pancakes or anything that requires dairy to make, I’ll just use this homemade cashew milk in it’s place!

The only thing that could hinder you from making it yourself from home is having a high speed blender.  I have a Vitamix which I use and it’s amazing, but I’m sure other high speed blenders would work as well!  You may just need to play around with the time that you blend the nut milk.  I would be curious to hear from any of you who may try this or have tried making nut milk wth a blender other than a Vitamix!

The other reason why I would always choose cashew milk over any other dairy free milk is because it’s the one that tastes the best in coffee (to me!).  I drink my coffee black but if I’m going to make a pumpkin spice latte or mocha then I’ll use the cashew milk base.  This milk also tastes SO good in my hot chocolate/chocolate milk recipe. (Coming soon!)

How to Make! (Guys – it’s too easy)

#1) First you need to soak your cashews before you make the milk.

You can either soak them in HOT water for 15 minutes, or in room temperature water for 2-3 hours.  This softens up the cashews for them to blend into the water and become “creamy”

#2) Next you need to strain the cashews and rinse them with water.

#3) Add all of your ingredients into the high speed blender and mix on high for around 30-45 seconds.  (This could depend on the type of blender you have!)

#4) The milk will look really bubble and frothy when it’s all finished! You can then pour the milk into a jar with a lid or any container with a lid!

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Homemade Cashew Milk

  • Author: Katie Shmelinski adapted from Vanilla and Bean
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes + soaking time
  • Yield: 1 litre 1x
  • Category: Drink
  • Method: Blender

Description

A quick and simple dairy-free milk that’s creamy and slightly sweet.


Scale

Ingredients

  • 1 cup cashews
  • water to cover & soak the cashews
  • 3.5 cups of water
  • 4 small dates
    •  I used pitted”Sayer Dates”
    • you can also use 2 large medjool dates instead
    • If you don’t have dates you could try adding 1/2 TBS – 1 TBS of real maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla

Instructions

  1. Add your 1 cup of cashews to a small bowl
  2. Cover them completely with water and let soak for 15 minutes (if you used hot water) or 2-3 hours (if you used room temperature water)
  3. Strain the soaked cashews and then rinse with water
  4. Add the cashews and all of the other ingredients to the blender and make sure the lid is on tight
  5. Turn the blender onto high for 30-45 seconds. The milk will look very frothy and creamy.
  6. Pour the cashew milk into a jar that has a lid or any container that has a lid!
  7. Store in the fridge for up to 3 days.

Notes

  • Depending on the type of blender you have may depend on how long you blend the milk for!
  • You just want everything to be fully combined and for it to look super frothy and creamy when you take the lid off and look at it.
  • You will need to shake the jar after the milk has been sitting in the fridge because it can separate a bit.
  • You can also add 4 cups of water to the blender if you want the milk to be a bit thinner.

Keywords: non-dairy, dairy-free, dairy-free milk, cashew, cashew milk, vegan milk, vegan

 

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