In the link above, I discuss all the details on why we switched to nut milk. You will also find my homemade almond milk and almond flour recipe. I make the almond milk homemade, and we go through it so quickly. As much as we love it, I was curious about cashew milk. I heard there isn’t any straining involved when making the milk, which means less equipment and a quicker process. I’m all about that! So, I gave it a try! When I make our almond milk, I don’t sweeten it. So, I decided to get all fancy and add some sweetness (and a couple other things) to the cashew milk. And I have to admit, it turned out REALLY good! I actually like it better than the almond milk (and my husband agrees). It is easier to make, it tastes better (in my opinion), and it doesn’t have any fillers or preservatives (like many store-bought brands of cashew milk). It is creamy, sweet, and delicious! If you like almond milk, you have to try this recipe! I don’t think you will be disappointed!
You will need:
One cup raw cashews (soaked)
Four cups of water
One whole vanilla bean (or half teaspoon vanilla extract)
Two tablespoons honey (pure maple syrup would also work)
A pinch of salt (I use pink Himalayan salt)
A sprinkle of cinnamon
To start:
Measure out one cup of raw cashews and dump them into a bowl. Pour enough water into the bowl to completely cover the cashews. Let the cashews soak for at least eight hours. Just like I do with my almond milk, I put the cashews into the bowl and add the water right before I go to bed. I let the cashews soak on my kitchen counter overnight and make the milk in the morning.
The next morning when I am ready to start the milk, I dump the soaked cashews and water into a strainer. I then rinse the cashews. I dump the cup of rinsed cashews into my blender. Then I just add all of the remaining ingredients into my blender with the cashews: water, the whole vanilla bean (yes, just toss the whole bean into the blender), honey, pink Himalayan salt, and cinnamon. If you do not have a whole vanilla bean, you can substitute it with a half teaspoon of vanilla extract.
Blend all of the ingredients on high for about two minutes or until the milk looks smooth and creamy. Because you are not straining the milk, you want to make sure all of the ingredients are well blended.
After the milk is done blending, all that’s left to do is pour the milk into a glass carafe (or whatever container you prefer to store the milk in).
I store my cashew milk in the refrigerator. As with the almond milk, the cashew milk will separate while in the fridge. Just give it a good shake before using it! Also, since there aren’t any preservatives in this milk, it will last about 4-5 days in the fridge.
This recipe is fast, easy, healthy, and tastes good! I hope you enjoy the milk as much as my family!