Homemade Cashew Milk
Make your own creamy homemade cashew milk - no straining required! Recipe yields enough to fill a 32oz mason jar, or approx 3.5 cups.
Ingredients
- 1/2 cup raw cashews (it is very important to use RAW cashews, and not roasted cashews)
- water for soaking
- 3 cups water, divided
- 1/2 tsp vanilla (optional)
- 1 tsp maple syrup or honey (optional)
- sprinkle cinnamon (optional)
Instructions
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Measure out 1/2 cup of raw cashews and place them in a bowl. Cover the cashews with water, and set in the fridge to soak for at least 2 hours or as long as overnight.
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Drain the cashews from the water and add them into a high-powered blender. Add 2 cups of fresh water.
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Blend on high for approximately 2 minutes, until the cashews have been completely broken down into a liquid.
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Add vanilla, sweetener, and cinnamon, if desired, and an additional 1 cup of fresh water.
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Again, blend on high for another minute, until all ingredients are smooth and you have beautiful cashew milk!
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Pour into a 32oz mason jar or other bottle and store in the fridge. Cashew milk will keep for up to 1 week (I like to write the date of expiry on the jar, so I remember when I made it!)
Recipe Notes
I make Cashew Milk in my Vitamix blender, but you do not need one to make Cashew Milk. If you do not have a high-powered blender, you can still make Cashew Milk with great results. However, you may need to strain the Cashew Milk through a fine cheesecloth or nut milk bag before using, to remove any pieces of cashew that did not get broken down finely enough.