HOMEMADE CASHEW MILK

If you’re an alternative milk drinker, this recipe is for you. This homemade cashew milk recipe is simple enough for beginners and fresher than anything found in a grocery store. It’s also much more cost effective to make your own. Have you seen the price of groceries lately? Sheesh!

Very basic equipment is used to make this recipe. You don’t need to buy anything fancy to make it. You’ll need an airtight container, a blender and a nut bag or cheesecloth (or a think towel could work as well).

I love that alternative milk has become more readily available. Unless I’m using it for a baking recipe or soup roux, I’ve never really been a fan of cow’s milk. Nut milks feel better on my stomach and I think they taste better.

Nut milks are expensive. One way to get around that is to make your own. While cashews are one of the most expensive nuts, it’s still a better bargain to make your own than to buy it in the store. Be sure to use raw cashews for the best flavor.

I love how pretty the foamy bubbles look! I spent a lot of time photographing them and singing the Tiny Bubbles song. If you don’t know that song, here it is here.

HOMEMADE CASHEW MILK RECIPE

Ingredients

• 1 cup of raw cashews
• 4 cups of spring water, divided
• 2 tablespoons of maple syrup (optional)
• Dash of salt
• Pinch of cinnamon

Directions

1. In a mason jar or similar air tight container, soak the raw cashews in water. Be sure the cashews are full submerged. I pour in enough water to cover about an inch or so above the cashews.
2. Allow the cashews to soak over night, or at least 4 hours.
3. After soaking, pour the cashews into a colander and rinse with fresh water until it runs completely clear.
4. Add the rinsed and soaked cashews to a blender and add 2 cups of the spring water.
5. Blend on a low speed then gradually increase the speed until the nuts are pulverized.
6. Add the remaining 2 cups of spring water, maple syrup (optional), salt and cinnamon. Blend again until all ingredients are combined.
7. Pour into a nut bag then squeeze out the fresh milk into a medium mixing bowl.
8. Transfer to the mason jar and store in the refrigerator up to 3-4 days.

Tips

• Natural separation of the milk will occur during storage. Shake well before use.