Cashew Milk
Total Time
5 minutes
Prep Time
5 min
Rating
4.9 out of 5 stars
(228)
Ingredients
4 servings
- 1 cup raw cashews
- 4 cups water, divided
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
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Preparation
Step 1
Soak the cashews in water for at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Step 2
Blend in 2 more cups of water, your sweetener of choice, vanilla extract, sea salt, and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheesecloth. Store the milk in a covered container in the refrigerator for up to 4 days—stir before using.
Step 3
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Chef's notes
*Water ratio:
The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.
Make it vegan:
Use maple syrup or agave nectar, not honey.
