Cashew Milk
This cashew milk recipe is a tasty alternative to store-bought options. Using only a few simple ingredients and a quick process, you can make cashew milk at home in not time at all.
Servings: 5 Servings
Calories: 158kcal
Equipment
Ingredients
- 1 cup raw unsalted cashews soaked and rinsed
- 4 cups water
- 1 Medjool date pitted
- 1 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Soak cashews in boiled water for 15 minutes. Alternatively, soak in room temp water for 8 hours or longer.
- Add all ingredients to blender and blend on high. (Depending on your blender this could take 30-60 seconds or so.)
- Line a medium bowl with cheesecloth.
- Squeeze cashew milk through cheesecloth into a bowl.
- Enjoy your homemade cashew milk as a drink or in your favorite recipe. Pour leftover milk into a glass jar or pitcher with a lid.
Video
Notes
How can you thicken cashew milk?
To thicken cashew milk, use less water during blending. This will result in a richer, creamier texture.
Storage Tips
Guess what? This cashew nut milk can be kept in the fridge or freezer.
- Fridge: For best results, store your homemade cashew nut milk in an airtight container in the fridge for 3-5 days. (A glass jar or pitcher with a lid will help keep your cashew milk fresher longer.)
- Freezer: It can also be frozen in ice cube trays and then transferred to an airtight freezer-safe container for future use. This way, it can be stored in the freezer for about a month.
Nutrition
Calories: 158kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 71mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 2mg
