(easy) Cashew Milk

Making nut milks at home is something that so many people (including myself) have deemed too complicated or requiring too much effort. I mean, why make your own when you can just buy all the non-dairy milks at the grocery stores these days?

Umm, well because this might even be easier than buying it in the store, bringing it home, and popping off that tab. EASY, SO INCREDIBLY EASY, cashew milk. Also - unlike a lot of the store bought milks, this isn't just watered down nut milk with preservatives and other ingredients added in.

Actually, you will only need literally 2 ingredients - cashews and water. And water doesn't even usually count as an ingredient. I suppose you might add a pinch of salt like I suggest, but come on - cashews, water, and salt. Is this too good to be true?

You'll just need a high-speed blender like a Vitamix or Blendtec or even a NutriBullet would probably work great.

You WON'T need a nut milk bag like you would if we were making almond milk. No straining required. Just blend. That's truly it. 

Also, of all the non-dairy milks I've ever had or made, I still think cashew is the best. It's so creamy, and you can decide how thick you want it. You can tinker with the ratio and use it to replace a cream in soups and other recipes.

Be mindful that this cashew milk won't last as long as it's store bought counterparts. I would say one week tops, but I am always careful to make only the amount that I know I will consume within a few days. 

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Cashew Milk

Makes about 18 oz.​

1/2 cup raw cashews, soaked for 4+ hours, drained and rinsed*
2 cups filtered water
Pinch of sea salt
Optional: vanilla, date, cacao, maple, etc.

Add your soaked cashews and fresh filtered water to a blender, along with a pinch of salt and any other ingredients you desire. If you like the milk slightly sweet, add a couple of pitted dates. Blend until all the way smooth. Store in an airtight bottle in the refrigerator for up to 5-ish days. It settles, so shake before using.
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*Soaking the cashews: ideally, you will want your cashews to be soaked in water for at least 4 hours or overnight before blending. Not only will they be extra creamy, but soaking the nut will make it easier to digest. I like to soak cashews overnight, drain and rinse them (important! you don't want the soaking water), and then freeze them. That way, I always have pre-soaked cashews available for use right away. While you can get away with blending unsoaked cashews, it's better all around (health, digestion, creaminess factor) to soak them if possible.

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