Cashew milk is wonderful and creamy—truly one of the best nut milk options available. It is, however, a bit expensive, and that\’s why it\’s great to make this delicious treat at home! The process is straightforward and simple: just soak the cashews overnight, then add water, blend, and enjoy. There\’s no need to strain the cashews and there are only a few steps until you\’re sipping on a delicious nut milk of your own.
Final Cashew milkKristan Raines
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Things You\’ll Need
1 cup raw cashews
3 1/2-4 cups filtered water, plus more for soaking
Pinch fine sea salt
1 1/4 tsp vanilla extract
2-3 tbs maple syrup
Blender, preferably high-speed
Add the cashews to a jar and fill with enough filtered water to fully submerge the cashews. Let the cashews soak at room temp for at least 5 hours, or place them in the refrigerator if soaking overnight.
Soaking cashewsKristan Raines
Strain the cashews and rinse thoroughly with water. Add the cashews to the blender, along with 3 1/2 cups filtered water, the salt, vanilla, and maple syrup.
Blending cashewsKristan Raines
Blend everything together beginning on low and increasing to high speed for about 1:30 minutes to 2 minutes, or until smooth. Taste the milk and add any additional sweetener, if needed. Also, if a thinner cashew milk is preferred, simply add an additional 1/2 cup of water.
Blended cashewsKristan Raines
If using a regular blender, you may need to increase the blending time. Also, if the blender can\’t fully break down the cashews, you may need to strain your nut milk through a sieve or cheesecloth.
Pour the cashew milk into a sealable container. Store in the refrigerator for up to 2-3 days. Shake before using and enjoy!
final shotKristan Raines