Cashew milk is a smooth, creamy, and delicious dairy-free alternative that’s perfect for anyone looking for a plant-based milk option. It’s naturally slightly sweet, making it great for drinking on its own, adding to coffee, smoothies, or using in recipes. Unlike some other nut milks, cashew milk doesn’t need to be strained, which means you get a rich and silky texture with less waste. Plus, it’s easy to customize the sweetness and flavor to suit your taste.
Ingredients:
- 1 cup raw cashews (soaked overnight or for at least 4 hours)
- 4 cups water (plus more for soaking)
- 1-2 tablespoons maple syrup, honey, or your favorite sweetener (optional)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions:
- Soak the cashews:
- Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight, until they’re soft. After soaking, drain and rinse the cashews thoroughly.
- Blend the cashews:
- Add the soaked cashews and 4 cups of fresh water to a high-speed blender. Blend on high for about 1-2 minutes, or until the mixture is completely smooth and creamy.
- Optional flavorings:
- If you like, add the maple syrup (or sweetener of choice), vanilla extract, and a pinch of salt. Blend again to combine.
- Store the cashew milk:
- Pour the cashew milk into an airtight container or bottle and refrigerate. Since there’s no need to strain, the cashew milk will have a wonderfully rich texture. It should last for up to 4-5 days in the refrigerator. Shake well before each use, as natural separation may occur.
Notes:
- You can adjust the creaminess of the milk by using more or less water. For a thicker consistency, use 3 cups of water instead of 4.
- Feel free to experiment with additional flavorings like cinnamon, nutmeg, or cocoa powder for a twist on classic cashew milk.
Enjoy this smooth, rich, and creamy Cashew Milk as a nutritious and delicious plant-based alternative to dairy milk!
