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!
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.
The ratio of cashews to water will determine the thickness/creaminess of your milk. If you find that this ratio yields a milk that is too thin for your liking, simply add more cashews. A full cup of cashews per liter of water will yield a consistency that's closer to that of whole milk.If you wish to make more than one liter of milk at a time, simply double or triple the amount of cashews without increasing the amount of water (I doubt 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.