Guys, I am so excited to share this staple recipe of mine for easy cashew milk! Not only does homemade Cashew milk TASTE better than store-bought, it can also be better for the environment and your health! I buy my cashews for this recipe and my cashew butter recipe in the bulk bins at Whole Foods to avoid packaging.
Additionally, many store-bought nut milks contain additives that most people are trying to stay away from. The organic options with simple ingredients are usually pretty expensive. This easy cashew milk recipe is a solution for all those problems!
It contains only 5 ingredients and the process consists of only 3 steps:
- Soak
- Blend
- Strain
First things first, you need to soak your cashews in water for at least 4 hours. I usually do mine overnight. Just don’t soak them too long or they’ll get yucky. Next, strain them and rinse with cold water before adding them to the blender with remaining ingredients.
Then simply blend for a minute or two until everything is broken down into a smooth liquid. Some people claim that they don’t strain their cashew milk, but for me it’s still chalky. I chose to invest in a good quality nut milk bag and it makes a huge difference in my opinion.
After blending, you’ll need to strain the milk through the bag into a separate container. I place the nut milk bag in a 4 cup glass measuring cup and slowly start pouring the milk into the bag. This is the easiest way for me because it’s easy to pour into the carafe I store it in. Stop to squeeze the bag as needed to get as much milk out of the pulp as possible.
That’s it! This cashew milk is super simple and is a staple I like to keep on hand every week for various recipes. It tastes so good that sometimes I just drink a small glass after making it.
If you make this recipe, be sure to post a picture on Instagram using the hashtag #SNGeats so that I can see what you’re making! Enjoy!
Easy Cashew Milk
Ingredients
- 1 cup raw cashews
- 4 cups filtered water
- 2 pitted dates
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
Soak cashews in water for at least 4 hours or overnight.
Drain and rinse cashews with cold water before adding them to the blender with remaining ingredients.
Blend for 1-2 to minutes on high until everything is combined into a smooth liquid.
Place nut milk bag in a 4 cup glass measuring cup and pour the milk through the bag, squeezing when needed to get as much liquid from the pulp as possible!
Transfer to a carafe or jar and store in the fridge for up to a week and a half. Enjoy!
