Homemade Cashew Milk
Ingredients
- 1 cup raw cashews
- 4 cups filtered water
- 1-2 tablespoons sweetener of your choice (optional, like maple syrup or agave syrup)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions
Soak Cashews:
Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. This softens the cashews and makes them easier to blend.
Drain and Rinse:
After soaking, drain and rinse the cashews under cold running water.
Blend Cashews and Water:
In a blender, combine the soaked cashews and filtered water. Blend on high speed for about 2-3 minutes or until the mixture is smooth and creamy.
Strain (Optional):
If you prefer a smoother milk, you can strain the mixture using a nut milk bag, cheesecloth, or a fine mesh sieve. This step is optional, as some people enjoy the slightly thicker texture without straining.
Sweeten and Flavor (Optional):
Add sweetener (if using), vanilla extract, and a pinch of salt to the blended cashew mixture. Blend again briefly to combine.
Store:
Pour the cashew milk into a glass jar or container with a lid. Store it in the refrigerator for up to 4-5 days.
Shake Before Use:
Cashew milk can naturally separate over time, so give it a good shake before using.
Enjoy:
Use your homemade cashew milk in coffee, tea, cereal, smoothies, or as a substitute for dairy milk in recipes.