Cashew Milk
Author:Learn how to make homemade cashew milk. It's rich, creamy, quick and easy with no straining, and you only need 2 ingredients: Cashews and water.
Ingredients
- 1 heaping cup (140 grams) raw cashew nuts
- Up to 4½ cups (1080 ml) water , use as much as you need to get the thickness you like
Optional extras
- 1 pinch fine sea salt
- to taste maple syrup
- 1 - 2 medjool dates , soaked in boiling water for 10 mins to soften
- ½ - 1 teaspoon vanilla extract
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 about 2 hours (or overnight 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 to 30 minutes.
- Drain the cashews. Put them in a blender. Add 2 cups (480ml) of water. If you want to add any optional add-ins like a date, 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. Add more water gradually, giving it a quick blend in between each addition until the milk is the thickness you like. Decant into a bottle or jar 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.
NUTRITION
Serving: 1cup | Calories: 129kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 2mg
