Instant Homemade Cashew Milk
Rich, creamy and super tasty to boot, this Instant Homemade Cashew Milk only requires 2 ingredients and 1 minute of your time to make. Plus, unlike many other dairy-free milk alternatives, this one requires no soaking and no straining either; it’s a no fuss, no mess, zero waste recipe!
After I’d recently discovered how crazy easy — and waste-free — it was to make oat milk at home, I was super excited and completely sold on it and thought for sure that I could never find another solution that would beat that.
Until I did… This homemade cashew milk beats that oat milk hands down, as well as many other kinds of non-dairy milk alternatives, I’m sure of it!
Seriously like I said, making cashew milk could not be easier! Simply throw a handful of cashews and a some water in a high-speed blender and let her rip for about a minute… no need to soak or even rinse the nuts first, and no need to strain the milk after, either. For real. One tiny measly little minute of your time is absolutely all it takes to make this milk.
You don’t even need to actually measure, either. The ratio of cashews to water will determine the thickness/creaminess of your milk. Personally, I find that 1/2 cup of nuts per finished liter of milk (that’s about 3-1/2 cups of water) yields a perfectly decent milk that has a nice creaminess to it, tastes great, doesn’t cost a fortune, and won’t add a crazy amount of calories to my morning bowl of cereal.
If you find that my ratio yields a milk that is too light for your liking, simply add more cashews. A full cup of cashews per liter of milk will yield a consistency that’s closer to that of whole milk. Just keep in mind that the more nuts you use, the more expensive your milk will be in the end, and the more calories it will contain…
When you’re good and ready to spend an entire minute in the kitchen, throw your cashews, water and salt in the container of a high-speed blender.
Or well… Honestly, if you’re hoping to make your milk super silky and creamy, it’s definitely best that you use a high speed blender. However, you could probably get away with using a blender that’s not quite as powerful this time; but if you’re gonna do that, then maybe it would be best to soak your cashews overnight before blitzing them into milk.
Also too, I prefer to keep my milk unsweetened, that way I can use it in just about any recipe, savory or sweet, but if you prefer your milk on the sweeter side, now would be a good time to add some kind of sweetener, like pure maple syrup, coconut sugar or a few pitted medjool dates. If you’re a fan of vanilla flavored milk, you could also do a little splash of pure vanilla extract.
Now hit that button and let her rip on high for a full minute. Voilà! That’s all there is to it! Not too hard, was it?
Transfer your finished milk to a clean container and keep it refrigerated for up to 5 days.
Oh, and say you wished to make more than one liter of milk at a time, there’s no need to repeat the entire operation 3 times… Simply double or triple the amount of cashews without increasing the amount of water (I doubt that your blender could handle that much volume!) Then, divide your concentrated milk equally between the desired number of containers and add as much or as little water as you want, then shake well and refrigerate.
As a final note, I strongly suggest that you let your milk chill completely before using it; it will become tastier and creamier as it chills. Also, even though cashew milk doesn’t tend to separate much — bonus points for that! — be sure to give it a good shake before using.
Homemade Cashew Milk
- Place the cashews, water and salt in the container of your high-speed blender and blend on high for a full minute.
- Transfer to a clean container and keep refrigerated for up to 5 days.
- If time permits, let the milk chill completely before using; it will become thicker and creamier as it chills.
- Also, although cashew milk doesn't tend to separate so much, be sure to give it a good shake before using.