I’ve wanted to learn how to make casher milk for awhile now. I keep spotting recipes on Pinterest or Facebook then I seem to put it off. No more putting it off!
Cashews have been a favorite since the days of high school when my Mom would give me a bowl of unsalted mixed nuts as an after-school snack. I love a nice hazelnut.
But the cashews were more rare – rationed like white gold!
Cashew milk is so rich and delicious and refreshing. And healthy. And so easy to make!
Common Cashew Milk Questions
Why Make Cashew Milk?
Well, it’s hella delicious! It’s non-dairy so is perfect for the lactose intolerant. It’s simple and easy to make cashew milk. And it’s all natural and easy to digest. It’s the perfect milk-like drink without all the processing and chemicals.
Do You Have To Soak Cashews To Make Cashew Milk?
Yes. You’ll want to soak your cashews in water for at least 4 hours. Soak the cashews in water at least 4 hours, or overnight in the refrigerator.
Is Cashew Milk Healthy?
I am not a health professional. And I don’t play one on TV.
So, I’ll just drop this link to an article on Healthline that has many authoritative citations: 10 Nutrition and Health Benefits of Cashew Milk.
Cashew Milk Recipe
Cashew milk is simple and easy to make in just 5 minutes. With a decent blender there should be no straining necessary.
You should get around 5 cups of cashew milk with this simple cashew milk recipe.
- 1 cup cashews (raw)
- 4 cups water
- 1 1/2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons of vanilla extract
- Pinch of sea salt
Cashew Milk Step-by-Step: Soak cashews overnight. Drain and rinse. Add cashews and half the water to blender. Increase speed until fully blended. Then throw in the rest of the water and the sweeter, vanilla and salt. Blend again until totally smooth. Reduce or increase water for creaminess control.
This video from Downshiftology makes it pretty clear how to make simple and easy cashew milk.