Let’s talk milk. Are you a fan of milk? Milk has been a favourite food (would you call it a food? Maybe liquid? I’ll go with liquid 😉) of mine for as long as I can remember. As a growing child, I remember my parents and grandparents giving me milk every afternoon (yep, I drunk it as is, no flavouring, nada 😋) and proclaiming it would help me grow big and strong. Now, as a child, all you want to do is grow up as quickly as possible, so I had no problem with this.
Fast forward to today, I’m still a big milk drinker, but now instead of cow’s milk, I make a whole variety of different plant milks (depending on what I feel like that week 🤔). My favourites at the moment are almond milk, hemp milk, coconut milk, and of course… cashew milk!!!
I much prefer the homemade versions as you can make them as creamy (or as watery if that’s your style) as you want! I’m a creamy milk fan, so I tend to make mine with less water. But if you prefer a thinner milk consistency, when we get to the recipe section, just add more water than I specify.
Plus! Making your own plant milks means you know exactly what’s in them (no nasties), you can add in natural sweeteners like dates, vanilla extract, maple syrup, stevia (a healthier alternative), and you can even change up the milk flavour by adding in cacao powder (to make a “chocolate” milk), or strawberries (to make strawberry milk)! OR (but wait… there’s more 😜), if you’re a vanilla fan like me (vanilla is the best, hey! 🙌 Shout out to all you vanilla lovers out there!) you can add in a vanilla bean which is just 👌👌 (no words can describe 🤤).
Oh, oh! Also, by making your own milks at home, you avoid the plastic packaging that often comes with store bought varieties!! Cool, hey 😏 Have I won you over yet? Just kidding, I’m sure you wouldn’t be reading this if you weren’t interested in making your own! Or, you’re just being super nice by reading my blog posts without any intention of making anything (my heart goes out to you ❤️).
Aaaalrighty then, I won’t keep you waiting any longer. Here is my go-to cashew milk recipe for super creamy cashew milk!
Before we get started in learning how to make this super delicious cashew milk – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa! I’d love to know how it went for you! It is such a joy for me to see your creations and recipes!
Cashew Milk Recipe
Cashew milk is probably the closest thing to your regular cow’s milk. It’s one of the creamiest plant milks (this and macadamia nut milk. I’ve only had it when out, and have yet to try making it myself, so stay tuned for the recipe – coming out soon!!) due to it’s higher fat content than say almond milk. But don’t worry! It’s the good kind of fat.
Some people find they don’t need to strain the milk out once it’s blended. I still prefer to as I often find when you get to the final dregs at the bottom, you’re left with a crumby taste/texture which I find not too pleasant. So straining helps prevent this. But it’s up to you, if you want to take the easier, quicker option, skip the straining part and go straight to the drinking (and I don’t just mean the milk, *cough, wine, cough* 😉).
If you do choose to strain the cashew milk out, you’ll be left with a kind of “pulp” which you can store in an airtight container to use later on to make more cashew milk with (NOTE: Each time you use the pulp, the consistency becomes more watered down, so to keep it’s creamy consistency, just add less and less water each time round), OR, you can dry it out to use as cashew flour in baking and other recipes. OR, you can make cashew nut cheese with it (the options are limitless)!
It’s important to note that you’ll need to soak the cashews for 5-8 hours (or overnight) before making the milk, as this allows them to break down in the blender a lot easier, and also helps to deactivate antinutrients found naturally in these plant foods (which can cause inflammation in the gut and digestive tract) as well as release beneficial enzymes and help make it easier for the body to absorb the high levels of nutrients found in these foods.
Please let me know how your cashew milk turns out in the comments! If you’re looking for more homemade milk alternatives, feel free to check out my almond milk and coconut milk recipes (I’ll be sharing new recipes on hemp milk and macadamia nut milk soon, too!).
- 2 cups raw cashews, divided
- 6 cups filtered water, divided
- Pinch sea salt
- 1-2 tbsp maple syrup
- 1-2 tsp vanilla extract
- 1-2 dates, pitted
- Pinch of cinnamon
- 1 tbsp cacao powder (for chocolate milk)
- A handful of strawberries (for strawberry milk)
- 1 vanilla bean (for vanilla milk)
Or any other extras that you’d like.
- Soak the cashews in water with 2 tsp of sea salt for at least 5 hours, or overnight.
- Drain the cashews and rinse well until the water runs clear.
- Add 1 cup of the cashews with 3 of cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverised. This could take 2 minutes in a high-powered blender or a little longer in a regular blender.
- Blend in 3 cups more water, your sweetener of choice (if using), sea salt and any other additional add ins. If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer, cheese cloth, or nut milk bag (this is the one I use).
- Store the milk in an airtight glass jar in the refrigerator. It should keep for 3 to 4 days. The leftover pulp (if milk was strained) will keep up to 4 days.
If you want a little run-through of how I make cashew milk, I give you a step-by-step recount in my video below.
And just for a fun, entertaining way to finish up the blog post, I thought I’d share a meme I found from one of Simple(ish) Living’s posts 😂:
Did You Try This Recipe?
Lots of love,