Homemade Cashew Milk (so easy you’ll never buy it again!)
This is one of those recipes that’s been sitting in my drafts folder for (I’m embarrassed to say it)… months.
It’s so easy, such a no-brainer, that I’ve almost deleted it several times.
Alas, today I hit Publish.
The only way you haven’t heard about making your own dairy-free milk is if you’ve been living under a rock. Assuming you probably aren’t, but you’re still buying nut milks and dairy-free alternatives at the store…
Allow me to get on my dairy-free milk soapbox for just a moment:
Just start making your own dairy-free milk. Today. It is so easy. You will save SO.MUCH.MONEY. You never have to run out again. You get to be in complete control (Who doesn’t want that? #amen) of the ingredients. Store-bought almond milk, cashew milk, coconut milk (unless it’s from a can), hemp milk, and rice milk is FULL of ingredients you just don’t need — and often, a whole lotta sugar.
Just in case you don’t believe me, here’s a screen shot of the cashew milk ingredients straight from Silk’s website:
I’m not going to go into detail about how 98% of the ingredients on this list are totally unnecessary in dairy-free milk. (You’re welcome.)
But get a load of this… Did you notice almond butter on that list? Why in tarnation does cashew milk need almond butter in it? I actually know people who are allergic to almonds but not cashews — and they could literally die from drinking this junk.
Ok, ok, I’m getting all hot and bothered about this. Suffice it to say that you’re going to pay a lot more and get a lot less by continuing to purchase cashew milk at the health food store. And you can save money and health with homemade cashew milk just 2 ingredients: cashews and H20.
Off the soapbox now… 😉
Homemade Cashew Milk
Here’s what you need:
- 1 cup raw, unsalted cashews, soaked in warm water 8 hours or overnight
- 4 cups filtered water
- a high-speed blender, such as a BlendTec
Here’s how to do it:
First, place 1 cup of raw, unsalted cashews (these are the cashews I use) in a glass jar or bowl and cover with warm water. Allow the cashews to sit and soak for at least 8 hours, or overnight.
Drain the soaking water and rinse the cashews well. You will notice that the cashews have grown in size quite a bit. They may even be double their original size. That’s ok. Just measure 1 cup of the soaked cashews for 1 quart of cashew milk.
You can use the remaining soaked cashews to make more cashew milk, or dehydrate them to snack on, or make a lovely cashew cheese.
Place 1 cup of soaked cashews into a high-speed blender. Add 4 cups of filtered water. Blend on medium-high speed for 50 to 60 seconds.
It is not necessary to strain cashew milk, unless you just really want to. If you have a nut milk bag, go for it. I use a fine mesh sieve if my cashew milk is going to be made into dairy-free yogurt. If we’re using it for smoothies, I don’t worry about straining it at all.
Store the milk in a glass jar or container (like this) in the fridge for up to 5 days.
You can use homemade cashew milk as a dairy-free substitute in any recipe calling for milk (except for making yogurt…that’s a bit different). Use it in smoothies, cream sauces, gravies, cream soups, ice cream, in baking, and more!
Wasn’t that easy… 😉