Simple homemade cashew milk is one of the easiest things to make, and surprisingly versatile and delicious. Ever since I cut down on my dairy intake, purely because it seems to disagree with my skin, this has been the dairy free milk I go to the most. And it really is as simple as soaking a handful of cashews, blending and voila! No messy sieving or straining. If you choose to make this dairy-free deliciousness in a high powered blender, there is no need to strain your milk.
I use this nut milk just as you would regular milk – in baking, coffee, in my porridge, with granola and as the basis for my goodness packed golden milk! It’s also delicious simply warmed with cinnamon and ginger. It’s not too sweet, just how I like it! But if you fancy yours a bit sweeter you can always blend in a teaspoon of rice malt syrup, honey or a date or two.
This milk tastes amazing with my Fig, Coconut & Macadamia Granola – why not whip up both recipes with just 20 minutes total prep for a tasty, homemade breakfast or brunch.
If you’ve never made your own nut milk before I urge you to give this a try and see just how easy it is!
Have fun blending friends!
Super easy cashew milk – makes approximately 500ml
120g or 1 cup raw cashews
400ml or 2 cups filtered water
Optional: 1 tsp rice malt syrup, honey or dates to taste
Soak your raw cashews in double the volume of water for 3 hours or overnight.
Once soft, drain the cashews and rinse well.
Add to a high powered blender with the filtered water and blend on high for 30 seconds to a minute, until you have a smooth, creamy milk.
Pour into a clean bottle or jug and store in the fridge for up to 3 days – mine never lasts that long 🙂
*Making this recipe in a processor
If you make this in a processor, be sure to blend it until it’s as smooth as possible and you may then need to strain to get a really smooth milk – you can do this by pouring the mix into a bowl through a sieve lined with a clean tea towel, muslin or a nut milk bag if you have one. Then squeeze, squeeze, squeeze until all that remains is the pulp – don’t throw this pulp away! You can use this in baking a little like almond meal, add it to yoghurt for a bit of extra goodness, or even mix it into granola before baking.