Question: Why in the world hasn't nut milk replaced dairy milk yet? It is so yummy!! And easy to make. And oh yes, the best part, it is cow-friendly. Lets take all the dairy cows and place them in wide open grassy fields and put some cashew-soaking, almond grinding nut milk factories in place of those dairy farms. Lets add in some soy, grain, coconut and rice milk factories too just in case you have nut allergies (but then this post probably isn't for you anyways.) I don't think the world would miss dairy milk at all. But that is just me.
Back to nut milks. They are amazing. Creamy, velvety, white .. swoon.. Here is a simple cashew milk recipe I love!..
How-to Make Cashew Milk - raw, vegan
1 - Empty a bag of raw cashews into a large bowl.
2 - Add very warm or hot water to the cashew bowl until the nuts are well submerged. Add a few sprinkles of salt. I like pink salt because it is rich in minerals. And who doesn't like anything PINK. Swirl the salt into the cashews. Allow bowl to sit on counter for at least four hours. tip: Sometimes I soak the cashews in very hot water and it speeds up the soaking time.
Yes, this is the boring part.... SOAKING SOAKING (nibble a cashew to taste test how soaking is going) SOAKING SOAKING SOAKING (another nibble!) soaking soaking... DONE!
3 - Drain water from the cashews. Rinse the nuts in cold water. Add about one cup of soaked/rinsed cashews to a high speed blender like a Vitamix.
*if not making cashew milk right away, or if not using all the soaked nuts - store soaked cashews in fridge - I like to keep mine submerged in water so they don't dry out. Use within a couple of days though.*
4 - Add in the additional ingredients: 4 cups fresh, chilled water + a few drops vanilla extract or some real vanilla bean seeds + maple or agave syrup to taste (I like about 1 Tbsp) + salt to taste (I like about ¼ tsp)
And here we go - watch the magic happen. BLEND FROM LOW TO HIGH SPEED - for a while. Until smooth. And creamy. And frothy.
5 - You could just drink the "chunky version" or for the smooth version you will need a nut milk bag - or a mesh strainer. Strain your blended milk. You should be left with just a small amount of pulp. You can use this pulp in cookies, baked goods or simply toss it.
6 - DRINK UP. store leftovers in sealed container in fridge. I like glass containers. Drink within a few days. Separation/settling is natural - shake before drinking.
7 - Tweak it. Blend cashew milk with some raw cacao powder for chocolate cashew milk - or a few fresh strawberries for strawberry milk (yum!!)
Enjoy your nut milk! The cows thank you.
ps... you can use this same process for a wide variety of milks - almond, walnut, pistachio and more..
healthhaj says
usually a bag of cashews is 12 or 16 ounces.
ASH says
I DONT KNOW HOW TO THANK YOU!! THANK A LOOT..I NEEDED THIS INFO FOR MY VEGAN ICECREAM!! THANK YOU!!
camille augustus says
can i get d recipe
almond says
It's not just you ..
It would be such a wonderful world if human beings treated non-human animals as they truly are - living things with feelings
void says
Can I make cashew latte with this, like foam it? Works pretty well with almond milk, so that would be interesting.
Syl says
I have found that cashew milk works as a perfect substitute for dairy milk in yeast bread recipes. I've tried almond milk and soy milk, but cashew milk seems to make more tender and fluffier yeast bread. I'm not sure why, but I really like the results.
Dominique says
how long will this milk keep in the fridge?
Katrina @ Warm Vanilla Sugar says
This is so good to know! I always drink almond milk, but it would be so nice to try something new like this!
Flo says
How many cups is a bag of cashew nuts ? (or how much does it weight ?)
I'm french and here cashew doesn't come raw in bags, only grilled and salted so I have to buy by weight at the organic store.
Ms Spoolteacher says
Thank you for what you do and your mission to save the cows. And us.
leeann stevens says
Cool! Are you losing any nutrients by draining the soaking water?
Kathy Patalsky says
good question! I'm not sure about nutrients - I doubt any loss is significant. But the reason why you toss the soaking water is to remove certain enzymes - good explanation is here: http://www.kimberlysnyder.net/blog/2012/01/10/how-to-make-fresh-almond-milk/ she says: "(rinsing the soaked nuts) helps remove the inhibitor enzymes on the outside of the nuts, and helps make them more easily digestible and less acidic." ..this practice is common for both nuts and legumes like beans. I'm still learning about sprouting/soaking and digestion - it is a very fascinating topics when it comes to raw recipes - any advice or facts are welcome!
kate says
so, again, how many cups of cashews for this recipe? thanks! looks delicious!!
kate says
oops! i see it. 1 cup. never mind 🙂