I can’t tell you how excited I am about this homemade cashew milk. First, I’ve been buying cashew milk for some time because I think I sometimes have a reaction to almond products when I eat too much almond in any form.
Second, I have tried making almond milk in the past and wasn’t thrilled. The skins need to be removed and the milk needs to be strained. Even then, there was a lot of separation in the milk as it sat in the fridge.
But recently I learned that cashew milk does not need any straining. Simply soak, rinse, add water, and blend! It couldn’t be easier. I have only tried this in my BlendTec blender (a high speed blender like the VitaMix). I don’t know how well it works in a regular blender. If it doesn’t get it as smooth, then a little straining to get out remaining lumps might be helpful.
Cost wise, I’m not saving any money. When I compared how much it cost me per ounce to make cashew milk to the price I was paying to buy the milk, it came out exactly the same (I pay $9.99 per pound for raw cashew pieces). But I feel better about the milk I am drinking. I know exactly what goes into it, and there are no additives like you see listed here:
Another advantage of making your own cashew milk is that you can make it as thick or thin as you like and as sweet or flavored as you like. I like to make a batch of milk with just a little sweetener (regular milk does have lactose, which is sugar after all), and a batch that is much thicker and sweeter and flavored with vanilla to be used as a coffee creamer.
Homemade Cashew Milk and Creamer
- 1 cup raw cashews
- 4 cups filtered water + water for soaking
- pinch salt
- sweetener of choice (sugar, honey, stevia), to taste
- Place the cashews in a pint size or larger jar or bowl. Cover with plenty of water and let soak overnight.
- Rinse and drain the cashews and place them in a blender. Add 4 cups filtered water, salt, and sweetener if desired. You can taste and add more sweetener after it is blended to determine how much you want to use.
- Blend about 45 seconds in a high speed blender (I use the “whole juice” setting). It may take longer in a traditional blender.
- Pour into a covered jar, bottle or pitcher, and store in the refrigerator.
For creamer I use 1 part nuts to 2 parts water and add vanilla extract and additional sweetener.