Homemade Cashew Milk
My mom always told me not to assume anything. Like the time 18 year-old Dalai assumed a woman was pregnant and told her congratulations. That didn’t go over well. I still cringe when I think of that one.
Today I decided to take her advice. For too long I just assumed everyone knew how easy it was to make your own nut milk.
Oh, it is SO easy and tastes light years better than anything you can buy from the store. Trust me.
I just made myself a new batch and decided I wouldn’t make an ass (out of) u (and) me and just show you how it’s done…
All you need is RAW cashews, maple syrup, vanilla extract, salt, and maybe a pinch of cinnamon or nutmeg if you like.
Soak 1 cup raw cashews in 4 cups of water for at least 4 hours. Drain the old water off and put 4 cups of fresh water and the soaked cashews in a blender.
Blend thoroughly, then pour the cashew milk through a fine strainer to remove some of the gritty pulp. Cashews blend so finely, you will find there is much less pulp than when making an almond milk.
Add 1 tablespoon pure maple syrup, 1/2 teaspoon of vanilla extract, 1/8 teaspoon salt, and a pinch of cinnamon or nutmeg if desired. If you like yours a little sweeter, add some stevia until you get it just right.
Don’t think you have done anything wrong if the nutmeg or cinnamon doesn’t fully mix. The milk will still take the essence of it on.
Voilà! Put in a container and enjoy all week long! Use it in coffee, on cereal, oatmeal, or just do what I do….drink it as a snack! Y-U-M!
Homemade Cashew Milk
- 1 cup raw cashews
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon or nutmeg
- Soak raw cashews in 4 cups of water for 4-24 hours.
- Remove from water and place in a blender with 4 cups of fresh water.
- Blend until smooth.
- Pour through a super fine strainer.
- Add maple syrup, vanilla extract, salt and spices (if desired).
- Like it a little sweeter? Sprinkle some stevia in there until you get the desired sweetness!
You can use this same recipe for making almond milk too! The only thing you will find is there is MUCH more pulp that can clog a normal fine strainer. You will want to pour it in cheese cloth or a nut bag (my preference!) so you can squeeze all the precious liquid gold out. Cashew milk is a great place to start since there is no extra work!