Since almond milk came out, many different nuts have since been “milked”: macadamia, cashews, walnuts, and hazelnut to name a few. And of course other plant-based options are available as well, including pea based, rice based or oat based.
When walking through the baking aisle to find these non-refrigerated (until they are opened) alternative milk options, you won’t help but notice the hefty price tag that comes with these compared to a normal gallon of milk prices at $2.69/gallon. And that is why you should make your own!
Making cashew milk is so incredibly easy and just takes a little planning ahead. It’s cheaper and tastes way better than store bought cashew milk (don’t most things?!?).
the ingredients
what you need to make cashew milk
Very few “kitchen tools” are needed to make cashew milk. With some cashews, a blender and a nut milk bag, you will be in the cashew milk business in no time.
Collect these items in your kitchen before starting your cashew milk:
- Unsalted Cashews
- Blender
- Nut Milk Bag*, Sieve or Cheesecloth (the finer the better)
- Closable Jar
- Optional: Sweetener (dates, honey, agave, etc.)
*I prefer using a nut milk bag because they are super fine and shaped like a U, so they don’t have any corners that hold substance and are easier to clean out.
the steps
how to make cashew milk
Making cashew milk is easy, cheap and very rewarding. Make sure to plan one day ahead of when you want cashew milk, because letting the cashews soak for at least 12 hours is key to silky, non-gritty milk. The longer your cashews soak, the smoother your milk with be.
kitchen recipes
Make Your Own Cashew Milk
INGREDIENTS
- 1 cup unsalted cashews
- 2 cups water
Kitchen Tools:
- Nut milk bags
- Blender
- Wide-Mouth jars – I prefer these tall, wide-mouth jars.
INSTRUCTIONS
- Soak cashews in large bowl overnight. Make sure to cover the cashews with plenty of extra water.
- The next morning, drain cashews.
- Put pre-soaked cashews into the blender and add fresh water. Ratio is typically 1:2, 1 cup cashews, 2 cups water.
- Blend until smooth.
- Pour into nut milk bag over-top of a wide-mouth jar. Squeeze or “milk” the bag until all the liquid has strained through the mesh.
- If it is too hard to strain into a jar, you can also do squeeze the milk through the nut milk bag over a bowl and then pour it into jars afterwards.
- Enjoy within 1-2 weeks.
- Add to freezer-safe wide-mouth jars. Freeze and use within 1 year.
NOTES
Homemade cashew milk will last about 1 – 2 weeks in the fridge. I love using it for baking and cooking recipes. Remember to shake up your jar before pouring!
To make your milk a little sweeter, add vanilla or dates during the blending phase.
things to help along the way
SPECIALTY PRODUCTS for making cashew milk
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