Homemade Cashew Milk

homemade cashew milk

A few years ago, I posted a recipe for homemade almond milk; and as much as I wanted to try making other nut milks, I stopped. Lately though, I’ve been getting into the swing of things again, and wanted to share the recipe for the latest milk I’ve been making – homemade cashew milk.

I’ve made about three batches of this stuff, and it is so good. I found it way too watery at first and ended up buying a bag of lecithin and used 1/4 of teaspoon in the last of milk I made –  it worked wonderfully (it also made the pulp really  malleable, kind of like playdough, and like a child, I couldn’t stop playing with it.

I’m definitely going to try to make more nut milks; I said this last time I posted a recipe, but I have a few ideas I want to try this time (strawberry flavoured nut milk sounds good right?), and if they work out I’ll have awesome recipes to share, and if they don’t I’ll have awesome stories I guess.

homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Ingredients
Servings: litre
Instructions
  1. Put the cashews in a large bowl and cover with water, place in the fridge and leave to soak for at least an hour (longer is best, and I usually leave them in overnight)
    Homemade Cashew Milk
  2. Rinse cashews, and then place in the blender, add two cups of water and blitz until cashews are obliterated.
  3. Add remaining water and blitz again, then strain through a mesh sieve lined with muslin (I have recently found out nut milk bags are thing, so if you have one of those, that will be fine).
  4. Put milk into airtight bottle and store in fridge - this will probably keep for 3 - 4 days.
Recipe Notes

The creaminess of this milk depends on the amount of water you use. If you like your cashew milk creamier, uses less milk. While this recipe calls for four cups of water, I usually use about three.

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