No need to bother a cow. In less time than it takes to buy milk from the store, you can whip up your own yummy cashew milk!
I regularly made almond milk at home and when I worked at a juice bar, but it was time-consuming and messy because I had to strain out the almond meal. Then, my friend at another juice bar told me they make cashew milk and they NEVER strain it. It just dissolves.
Wow, life-changing! Now, when I make cashew milk, I know I’m getting all the cashew goodness right in the milk. Nothing gets wasted.
Now, whenever I notice that I’m running low on cashew milk, I just pop some cashews into a jar to soak. The next day, I drain and rinse the cashews. Then, I blend the cashews, fresh water and dates. Finally, I pour from the blender back into the same jar I used to soak the cashews. I rinse the blender and voila! I’m done.
I use cashew milk on my morning muesli, in my coffee, for smoothies, baking and ‘cream’ sauces.
Right after the milk it blended, it’s whipped up and perfect for adding to coffee for a frothy latte.
Another great thing about making it at home is avoiding the suspect ingredients that are added to store-bought nut milks.
The only down side is that it doesn’t last as long in your fridge. It will go bad in about 5 to 7 days (or is it becoming cashew yogurt?!?). I always go through it pretty quick, but if you’re not sure if you will, here are two tips to keeping it fresh:
- Store it in several small jars rather than one big one. Keeping the jars closed will keep them fresher longer.
- Store extras in the freezer (with enough space for expansion). When it’s time to use, simply defrost in refrigerator overnight.
This Cashew Milk could almost be called Cashew Cream because it’s so rich and well… creamy. Soak the nuts overnight so they’ll dissolve without the need for straining. Enjoy in coffee, on cereal, in baking and in smoothies!
- 1 cup raw cashews plus water for soaking
- 3 cups water
- 3 pitted medjool dates
- Soak and Rinse Cashews: Measure cashews into jar. Fill with water. Soak the cashews overnight on the counter or in the fridge. Drain and rinse cashews, discarding soaking water.
- Blend: Put cashews, pitted dates and fresh water in the blender. Blend on high for 2-3 minutes or until cashews and dates are completely dissolved.
- Store: Pour the cashew milk directly into one or more glass jars. Keeps for up to 5 days in refrigerator.
Variations: Use 1 Tbsp maple syrup or honey instead of dates. Add vanilla, cinnamon, a pinch of sea salt to jazz it up. Add cocoa powder, ginger, turmeric for flavored wowza.
Cheese Sauce: For a simple plant-based “cheese” sauce, omit the dates and add nutritional yeast and salt.
No time to soak? If you have a powerful blender, you can just blend the heck out of the cashews without presoaking. Or soak for at least 3 hours. You can also boil the cashews for a few minutes but I feel like this might kill off some of the good stuff.
Bothered by bits? If you’re noticing bits of cashew floating in your coffee, strain the milk through a mesh bag. Purchase a “nut milk bag” or just pick up “paint strainer” bags at Home Depot. Look for the 1-gallon size with elastic at top. (Approx: $5 for 2). If you’re thinking cheesecloth, think again… too messy!
Serving Size: Because this cashew milk is so thick and creamy, the suggested serving size for cereal is 1/2 Cup. Add cold or hot water to dilute, if desired. If using 2 Tbsp for your coffee, that’s one-fourth of the 1/2 Cup suggested serving size, so just divide by four.
- Category: Drinks
- Method: Blender
- Cuisine: American
Keywords: vegan, gluten-free, quick, beverage, dairy-free, nut milk