Cashew Milk
Dairy-Free Milk & Cheese
Ingredients:
- 130 g (1 cup) raw cashews
- 960 ml (4 cups) water
- 1–2 tbsp maple syrup or 1–2 dates
- 8.7 g (2 tsp) vanilla extract
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20-30 minutes in hot water, or overnight in cold water — under-soaked cashews blend into a thinner, grittier milk.
Instructions:
- Soak the Cashews: Soak 130 g (1 cup) raw cashews in cold water overnight or in hot water for 20–30 minutes. Drain and rinse.
- Blend: Add soaked cashews, 960 ml (4 cups) water, 1–2 tbsp maple syrup or 1–2 dates, and 2 tsp vanilla extract to a high-speed blender. Blend on high for 60–90 seconds until completely smooth.
- Strain: Pour through a nut milk bag or double-layered cheesecloth into a large bowl. Squeeze firmly to extract all liquid.
- Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
Notes: Cashew milk is one of the easiest plant milks because the cashews blend so smoothly they don’t need straining.
Soak cashews for at least 2 hours for the creamiest result, though it can be made with unsoaked cashews in a pinch.
Storage: Store refrigerated in a sealed jar for up to 4 days. Shake well before each use.
Swaps: Cashews can be swapped for macadamia nuts for an even creamier, slightly sweeter milk.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The vanilla extract rounds out the sweetness with warm, aromatic depth. The –2 tbsp maple syrup or 1–2 dates brings natural sweetness with a hint of caramel depth.
Cashew Milk
Ingredients:
- 130 g (1 cup) raw cashews
- 960 ml (4 cups) water
- 1–2 tbsp maple syrup or 1–2 dates
- 8.7 g (2 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The vanilla extract rounds out the sweetness with warm, aromatic depth. The –2 tbsp maple syrup or 1–2 dates brings natural sweetness with a hint of caramel depth.
Prep:
Soak the cashews the full 20-30 minutes in hot water, or overnight in cold water — under-soaked cashews blend into a thinner, grittier milk.
Instructions:
- Soak the Cashews: Soak 130 g (1 cup) raw cashews in cold water overnight or in hot water for 20–30 minutes. Drain and rinse.
- Blend: Add soaked cashews, 960 ml (4 cups) water, 1–2 tbsp maple syrup or 1–2 dates, and 2 tsp vanilla extract to a high-speed blender. Blend on high for 60–90 seconds until completely smooth.
- Strain: Pour through a nut milk bag or double-layered cheesecloth into a large bowl. Squeeze firmly to extract all liquid.
- Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
