Updated: Feb 24
Easy, creamy nut milk that will save your health, time, and money!
This is so easy you won’t believe you‘ve never tried it! Get yourself a bag of organic raw cashews (do not use roasted or flavored nuts, this will not work properly in a processed state). I recommend buying locally if possible, but if you’re like me, that’s not an option. I buy organic raw cashews in bulk and store them in the fridge for freshness between batches. Cashew milk is the easiest nut milk I’ve ever made, and it’s MUCH easier than going to the store to pick some up!
Play with this recipe to determine how thick and creamy or light you like your milk by experimenting with the cashew to water ratio to determine what works best for you. Once you get the hang of it, you can also spruce it up with cinnamon, dates, maple syrup, etc, but I like mine with just filtered water and organic raw cashews which I blend into my morning smoothie.
How it's done
First, soak your raw cashews in water for a few hours before you want to make the milk to saturate them (I usually soak mine overnight, but they don’t need that long), and when you’re ready to make your cashew milk, drain the water the nuts were soaking in (you want to rid of the enzyme inhibitors that make them hard to digest), and add the cashews with a small amount of filtered water in to a high-speed blender (I use a Vitamix) and the cashews will blend smoothly into the water without any need for draining or filtering.
Once your cashews are fully blended (usually takes about 45 seconds on high-speed), add more water to the blender to create your favorite thickness of cashew milk and voila, you’re done. Just store it in the fridge and enjoy!
If you want milk that’s more decadent, you can play with the recipe to add cinnamon, flavoring, molasses, maple syrup, dates, etc. By adding a dash of sea salt you can bring out the natural cashew flavor while preserving its freshness.
I typically use 3/4 cup cashews to a liter of filtered water, leaving me with a fairly diluted blend of roughly 600 calories for the entire batch (lasting 2-3 days), which I blend into my morning smoothies.
I’ll be experimenting with pistachio milk soon, so stay tuned. It will be a delicacy worth waiting for!
Need help accessing fresh organic ingredients or coming up with a whole foods menu plan? Try Daily Harvest.