Learn how to make homemade cashew milk. It's rich and creamy and super quick and easy with no straining involved! Easily customize the thickness to suit your needs by adding more or less water when blending.
Up to 4½cupswater, use only as much as you need to get the thickness you like
Optional
1pinch fine salt(optional)
to tastemaple syrup(optional)
1 - 2dates(optional)
½ - 1 teaspoonvanilla extract(optional)
INSTRUCTIONS
I recommend soaking the cashews for the ultimate, creamy texture, but if you are in a hurry and you have a high powered blender, you can skip the soaking. If you don't have a high powered blender, soaking is essential.
To soak, put the cashew nuts in a lidded container or jar, cover with water and place the lid on top. Soak for at least 2 hours or overnight. If soaking for an extended period like overnight, put them in the fridge. If you forget to soak the cashews, you can do a rush soak, by covering the nuts with boiling water and letting them soak for 15 - 30 minutes.
Drain the cashews then give them a quick rinse. Put them in a blender. Add 2 cups of water. If you want to add any optional add-ins like a date or 2, maple syrup or salt, add them now then blend until completely smooth. Start on a low setting and gradually work up to high for ultimate smoothness.
Check the texture. It will be quite thick. Like this it is great as a coffee creamer. Add more water gradually as needed, giving it a quick blend in between each addition. Once it is as you like it decant into a bottle and store in the refrigerator. It will keep for up to 5 days.
NOTES
A 4 to 1 ratio of water to cashews yields a cashew milk that is similar to 2% cow's milk in thickness. Nutritional information is calculated without the optional add-ins and assumes a 4 to 1 ratio of nuts to water.