Made with only 3 simple ingredients, this cashew milk is super creamy and delicious, subtly sweetened with dates (if desired), and is ready in less than 20 minutes!
The rise in popularity of nut milk over the last decade or so is undeniable. Understandably, as it is a delicious and healthier plant-based alternative to cow’s milk.
I myself am slightly obsessed with plant milks. Almost to the point where I would consider myself a plant milk connoisseur.
I go through them like nobody’s business. Since my boyfriend is leaning more toward a plant-based diet now and is almost fully dairy-free, I’ve even gotten him on board the nut milk train. Yay for progress!
That being said, a store-bought nut milk habit (especially the really high quality organic ones with no fillers) can get expensive! But I’m not saying it isn’t worth the extra money! If you’re going to consume something on a daily basis, it’s always better to “splurge” (when you can!) on the higher quality product, in my opinion.
Here’s the other problem: most store-bought nut milks are very watered down and contain fillers and gums (like carrageenan, guar gum, xanthan gum, and sunflower lecithin).
So as you can see, unless you’re willing to shell out up to $7 a bottle for the good stuff, we are not really getting a quality product, nor are we getting our money’s worth, since it’s mostly water!
Why Cashews?
I have experimented with “milking” many different types of nuts and seeds. The reason I choose to use cashew nuts is simple, they do not require any straining like most nuts do.
Pumpkin, hemp, and sunflower seeds do not require any straining either, so you can experiment with those options as well. However, I do recommend soaking your seeds beforehand if you tend to have trouble digesting them.
I also love the flavor and consistency of cashew milk the most out of anything else I’ve tried. It works really well in coffee, which, let’s be honest, is of the utmost importance. 😉 It is great for baking, smoothies, and tastes delicious in my nightly golden milk, too.
Tips for DIY Cashew Milk
- Shop the bulk bins. As far as varieties of nuts go, cashews tend to be on the pricier side. Especially the raw, organic versions I like to buy. You can save yourself quite a bit buying in bulk as opposed to individual bags. Costco also carries 2 pound jars of raw, organic cashews for about $20, which is a good deal.
- Store your cashews in the freezer. Cashew are prone to rancidity, and storing them in the freezer helps to preserve them. I also do this with my walnuts and almond flour.
- Use a high-speed blender. I recommend a Vitamix for the best results, but if you don’t have one, you may just need to spend a little extra time blending to ensure a smooth consistency.
- For this recipe, it is not necessary to soak your cashews for longer than 15 minutes (since we are using hot water). However, if you find that you have some trouble digesting nuts and seeds, try soaking the cashews for 2 hours in room temperature water to help remove enzyme inhibitors. (Soaking time varies for different types of nuts).
- I love using dates to sweeten my cashew milk, but you can also use maple syrup, or no sweetener at all if you prefer it plain or want to use the milk in something savory.
- Since we don’t strain this recipe, all the fiber is retained, making it richer than most. You can thin it out by adding more water and adjust according to your taste. For everyday milk, I use 4 cups of water to 1/2 cup cashews. If I’m using it for coffee creamer or need it to be richer, I use 1 cup cashews to 3 cups water.
- This cashew milk should be used within 3 days, which isn’t difficult to do, trust me! 😉
- 1/2-1 cup raw organic cashews see recipe notes*
- 3-4 cups filtered water see recipe notes*
- 1/4 tsp himalayan pink salt
- 2 pitted dates optional
- 1 tsp vanilla extract optional
- First, put your cashews in a small bowl. Bring a cup of water (enough water to cover your cashews) to a boil, and pour over the cashews. Let them soak for 15 minutes (or up to 2 hours at room temp).
- When the cashews are finished soaking, drain them through a mesh strainer and rinse well.
- Fill your blender with 3-4 cups of filtered water. Add your soaked cashews, salt, dates, and vanilla (if desired).
- Blend for 1-2 minutes, starting at a low speed and gradually increasing until creamy. Store in an large jug/jar (I like to use a glass jug) for up to 3 days in the refrigerator.**
*Add more or less cashews and water depending on how rich you want the milk to be. Play around with the ratios and see what you like best!
**Nut milks, especially unstrained ones, have a tendency to seperate. Make sure to give the jug a little shake each time you go to use it!
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