Cashew Milk is my absolute favourite vegan milk and nut milk. It’s so incredibly creamy, tastes SO good and is the easiest vegan milk to make! Let me take you through the super easy process of making it and a couple of my favourite recipes to use it in.
1cupraw cashewssoaked overnight, drained and rinsed
3.5cupsto 4 cups filtered cold water
2tablespoonsmaple syrup or agave nectar or 3 soaked pitted dates
In a high speed blender, add the soaked cashews, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the cashews are completely blended out and the nut milk is smooth and creamy.
Pour into air tight jars or a milk jar and store in your fridge. Use for any recipe you prefer and enjoy!
If you know you’re using this in a recipe that you don’t want any sweetness in, you can leave out the sugar.
If you forgot to soak your cashews you can soak them in just boiled water for 1 hour.
I do like my cashew milk nice and creamy, but you can add more water to taste.
Calories are for 1/2 cup.
How to Store Cashew Milk
Speaking of which, I recommend storing these in sealed jars in your fridge. I love using my Weck Jars for these and my mason jars. It keeps the nut milk nice and fresh.
Like I mentioned above, you can also freeze this nut milk. I would recommend freezing into ice cubes to store it easily and conveniently. You can then thaw it afterwards, or add it straight to smoothies.