Cashew Milk

Craving a creaminess that some plant milks just don’t provide? Trying to stay away from soy? Afraid of Oatly? Have a cup of raw cashews to spare? Want to let them soak for 8 hours until you can drink this? Have a blender? Not allergic to cashews?

Most people won’t answer yes to all (or any) of these questions, but for those of you who do, you’re in luck. Here’s my cashew milk recipe. Having tried it many times, I can confidently say it’s pretty foolproof and fairly customizable. I love the vanilla-y one for coffee, even though I hate store-bought vanilla plant-milks. If you’re looking for a cooking milk to form a base for a creamy sauce, look no further.

The Recipe

You will need:

  • a blender (you do not need a fancy high-powered blender. Rejoice!)

  • optional - a nut-milk bag (I have this one)

  • a cute bottle or jar to store milk in

  • patience

Ingredients:

  • 1 cup of cashews (organic if possible)

  • 4 cups total of filtered water

For a sweeter milk (please add or subtract to best fit your tastebuds):

  • 1/2 tsp Himalayan salt

  • 1 tbsp maple syrup or agave or vegan sugar

  • 1 tsp vanilla extract

  • optional - litttttllle bit of cinnamon

  • optional - 1/4 cup cacao powder or unsweetened cocoa powder

Instructions:

  1. Get your cup of raw cashews and put them in a big bowl of filtered water. This recipe is only possible when the cashews are soft. I recommend letting them soak for 8-16 hours (overnight is just the right amount of time).

    If you are short on time, you can softly boil/simmer raw cashews for 15-30 minutes to achieve the soft quality we’re looking for.

    Rinse off your nuts.

  2. For plain cashew milk (not all fun and fancy and sweet), add the cashews and the 4 cups of water and blend for 1-2 minutes on high. Ta-da, you’re done.

  3. If you’re adding in fixings, add the cashews and 2 cups of water. Blend on high for 1 minute.

  4. Add in the remaining 2 cups of water and the fixings you desire, such as salt, vanilla, sweetness, cacao, or cinnamon. Blend on high for 20-60 more seconds (depending on the strength of your blender).

  5. This step is not necessary unless you are very sensitive to texture and/or don’t have a high-powered blender, but you can also use a plant-milk bag to get that perfect milk texture.

  6. Store your milk in a jar or bottle in the refrigerator for up to 5 days.

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