Cashew Milk

I have become OBSESSED with Cashew Milk over the last few months. Why? Well, it’s SUPER easy to make in a pinch, it makes a wonderful substitute for milk or cream, annnd it tastes delicious (especially in iced coffee, which I have been equally as obsessed with lately). 

One of the biggest selling points for me is that there is no straining required. Yup, just soak the cashews, throw them in a blender with some water and that is IT. Unlike other homemade nut milks which require you to strain them through cheesecloth… that’s a no thanks from me!

So, what is cashew milk good for?

Well, like I mentioned above, it is the perfect substitute for milk or cream! For the last few months I have had a jar of Cashew Milk at the ready in the fridge and I have been substituting it in every recipe I have cooked with no issues! It obviously could not be substituted for something like whipping cream (33%), but for everything else, it works like a charm!

I have been doing some research as well to learn some of the benefits of cashews and one of the things that I was most intrigued by is that it is known to decrease inflammation! This is great for me, because I am someone that struggles with inflammation. 

Another reason is that it is homemade and therefore NO PRESERVATIVES. Which is amazing. I recently read the list of ingredients on the side of the almond milk that I buy and found out that it is just packed full of preservatives. This was a huge turn off for me, and another reason that I have been reaching for the cashew milk a lot more. 

Let’s not forget that I am NOT a doctor or anyone that is qualified to give medical advice. I am just sharing what I have learnt and what has peaked my interest. If you have concerns, please contact your doctor. 

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Making Cashew Milk

Making cashew milk is SUPER easy. 

No need for those pesky nut milk straining bags or anything fancy. All you’ll need is some cashews (that are raw and unsalted, of course), some hot & cold water, and a blender.

The first thing you’ll have to do is bring 2-3 cups of water to a boil. Once the water has reached a rolling boil, remove it from the heat and add in the cashews. Let the cashews soak for 30-45 minutes.

After the cashews have soaked, strain out the water that you used to soak them in and give the cashews a good rinse under cold water. 

Add the rinsed cashews into the jar of a blender and add the filtered water to the blender as well. 

Put the lid on tightly and blend on high speed for 2-3 minutes until the liquid in the blender looks like a creamy white milk.

A couple of optional ingredients that you can add to your cashew milk are maple syrup (or any sweetener of your choice), if you would like a sweetened version of cashew milk. Also, some other options are pure vanilla extract, cinnamon, or nutmeg. 

You could even make chocolate cashew milk if you add some sweetener and cocoa powder! 

If you are adding any of the other optional ingredients, add them now, and blend for an additional 20-30 seconds. 

Transfer the blended cashew milk to a storage container and store in the refrigerator. 

Shelf Life

To store the cashew milk, I recommend keeping it in a glass container that has a tight fitting lid. 

Keep the cashew milk in the refrigerator and enjoy it within 6 days, to maintain optimal freshness. 

What recipes can Cashew Milk be used in?

Here are a few recipes that are SUPER delicious, and the cashew milk can be substituted for the milk or cream. 

• Leek & Corn Chowder; This is one of my all time favourite recipes EVER. It is a long loved family recipe and the cashew milk works perfectly as a substitute. 
• Chicken Pot Pie; Another great, family friendly recipe where the cashew milk works spectacularly as a substitute for the cream in the recipe. 
• Banana Oat Blender Muffins; these are possibly the best breakfast muffin out there, and they already have cashews in them! So substituting the milk for cashew milk works like a charm in this recipe. 
• Rose Penne; an old time family favourite. This Rose Penne comes together in under 30 minutes; the perfect meal for a busy weeknight!
• Coconut Cashew Vanilla Ice Cream; yes, you heard that right. This ice cream can be easily made with or without an ice cream maker and it is also dairy free!

We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!

If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.

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Cashew Milk

Yield: 1 Quart

Cook Time: 35 minutes

Total Time: 35 minutes

Cashew Milk is easily made at home with just 2 ingredients and it makes the perfect substitute for milk or cream in recipes.

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Ingredients

• 2-3 cups Water, for soaking the cashews
• 1 cup Cashews, raw and unsalted
• 2 ¼ cups Water, filtered

Optional Add-ins

• Maple Syrup (or sweetener of choice)
• Pure Vanilla Extract
• Pinch of Cinnamon or Nutmeg

Instructions

1. Bring 2-3 cups of water to a boil, once boiling remove from heat and add the cashews. 
2. Let the cashews soak in the hot water for 30-45 minutes. 
3. Once the cashews have soaked, drain all of the soaking water and rinse the cashews under cold water. 
4. Add the cashews and filtered water to a blender and blend on high for 2-3 minutes, until all of the cashews are blended in and a creamy texture is reached. 
5. If you are adding any of the optional ingredients, add them to the blender now and blend for an additional 20-30 seconds to incorporate.
6. Pour the cashew milk into a container and store in the refrigerator. Use within 5-6 days for optimal freshness.

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