Homemade Cashew Milk


March 6, 2010

This homemade cashew milk is super easy, rich and creamy, loaded with nutrients, and really delicious. And, cashew milk doesn’t require any straining!

Homemade Cashew Milk

This homemade cashew milk is super easy, rich and creamy, loaded with nutrients, and really delicious. And, cashew milk doesn’t require any straining!

Cashews, the cows of the vegan world, yield delicious milk and cream. Raw cashew milk is rich and buttery, and most closely resembles the look and texture of dairy milk. By blending soaked  cashews and water, you can make a milk that’s incredibly smooth, and doesn’t need straining.

Cashew milk is delicious in sweet and savory recipes such as smoothies, creamy cocktails, desserts, soups, stews, and sauces.

When making cashew milk, purchase fresh raw cashews from a supplier with a high turnover. Like all nuts, the high fat content makes them susceptible to rancidity. Store your cashews them in an airtight glass container in the fridge. They should keep fresh like this for about 4 months.

Always Soak Cashews To Make Cashew Milk

Soak the cashews before making cashew milk to neutralize enzyme inhibitors, activate the full nutrient potential of the cashews, and to soften them for the smoothest textured.

Learn more about the benefits of soaking nuts, seeds, and grains, and get how to soak food cheat sheet

Raw Cashews VS Truly Raw Cashews

Most “raw cashews” are not truly raw. They’re just “not roasted”, and have been steamed out of their shells.

“Truly Raw” cashews are harvested without heating, and are, instead, split open and out of their shell by hand, leaving the cashew nut raw. The bud is left in tact, and can sprout and grow. These truly raw cashews are amazing. They’re a little bit sweeter and contain more nutrients. But, they’re extremely expensive, making them cost prohibitive for most of us on an average grocery budget. Regular cashews are expensive enough. So, for everyday purposes, I’m referring to all unroasted cashews as raw.

The Health Benefits of Cashews

Cashews are a good source of protein, vitamins B and E, and minerals such as magnesium, zinc, copper, iron, and calcium to support heathy bones, teeth, and muscles. Cashews have a lower fat content per serving than peanuts, almonds, walnuts and pecans, and their monounsaturated fatty acids, such as oleic acid help regulate blood pressure and cholesterol for heart health. These nifty nuts also have a high energy density to combat fatigue.

Don’t Eat Too Many Cashews

Having said all of this, I use cashews sparingly. I don’t consume them on a daily or even weekly basis as they contain over 25 different strains of fungi, which means they can be high in bacteria, yeast, fungus and mold, which can produce mycotoxins in the body.

But I do use cashews in a lot of the dessert smoothies recipes, desserts, cheeses, and sauces on this site. But, I don’t eat those recipes every day.

Other plant-based milk recipes

almond milk
walnut milk
pecan milk
cashew milk
hazelnut milk
brazil nut milk
macadamia milk
carrot pecan milk
coconut milk
brown rice milk
hemp milk
sesame milk
sunflower seed milk
pumpkin seed milk
strawberry rose almond milk
green almond milk
almond milk kefir

Learn how to make nut milks and get the plant-based milking cheat sheet

CASHEW MILK

Making your own CASHEW MILK is SO EASY! And, you don't need to strain it. Cashew milk is fantastic in coffee and tea, on cereal, and in smoothies. For use in recipes make unsweetened cashew milk and omit the maple syrup and vanilla. Soak your cashews for 2 hours in filtered water to activate their full nutrient potential. OR to soften them the quick way, cover with boiled water for 10 minutes, then drain. Do not use the soaking water to make the milk. GET THE FULL PRINTED RECIPE:https://www.theblendergirl.com/recipe/homemade-cashew-milk/

Posted by The Blendaholic on Tuesday, August 14, 2018
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Homemade Cashew Milk

This homemade cashew milk is super easy, rich and creamy, loaded with nutrients, and really delicious. And, cashew milk doesn't require any straining!

Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Author Tess Masters

Ingredients

unsweetened cashew milk:

  • 1 cup raw cashews,  soaked for 2 hours and drained
  • 3 cups filtered water 
  • Pinch of Celtic sea salt

sweetened milk (unsweetened milk, plus below):

chocolate milk (sweetened milk, plus below):

cinnamon milk (sweetened milk, plus below):

strawberry milk (sweetened milk, plus below):

  • 3 cups fresh strawberries, plus more to taste

Instructions

  1. To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors. 
  3. Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)
  4. Store the milk in a sealed container in the fridge. Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge. Unsoaked cashew milk will keep for about 5 days. 

Recipe Notes

Learn how to make nut milks and get the plant-based milking cheat sheet
Photo by Trent Lanz; styling by Alicia Buszczak

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