Homemade cashew milk. Make it: don’t buy it. It’s so easy. Soak raw nuts overnight, drain, add fresh water and puree in a high speed blender until smooth. That’s it.
While markets today overflow with alternatives to dairy milk, they often contain unwanted additives, flavors or sweeteners. Making homemade cashew milk insures you get just pure, healthy milk. All that you do want and nothing that you don’t. Why buy stuff with additives you don’t need?
Homemade cashew milk is delicious if you use alternative milks, either because you are dairy-sensitive or maybe just enjoy them.
Nuts for Nuts
My dad and I used to compete to see who could pick the most cashews out of a mixed can of nuts. We both loved cashews. I still do. Their fatty, creamy, savory taste is irresistible.
But nut milks? Anything besides peanut butter? They didn’t even exist back then. If they did, they were not mainstream and certainly not in my mom’s pantry. Fast forward a few decades. We can’t live without cashew butter. Daily. But cashew milk?
Homemade Cashew Milk
I’ve made homemade almond milk for years for our morning smoothies. Making homemade cashew milk is a nice alternative to almond milk.
To make homemade cashew milk, soaked raw cashews over night in cold filtered water. Cover the cashews by a few inches with the water. Then refrigerate for about 12 hours, or overnight. In the morning, drain off the soaking water, add fresh water to the blender (I use a Vitamix), and puree until smooth, 60-90 seconds.
Nutrition: Cashew versus Almonds
Both nuts contain heart-healthy monounsaturated fats, with almonds having just a little more than cashews. Almonds also have more fiber than cashews. Cashews are higher in carbs and almonds have a little more protein. Almonds win in the calcium and vitamin E department, while cashews offer more zinc, iron and magnesium. Overall, both are healthy options, and cashew milk is a nice change once in awhile.
Buy Raw Cashews
As cashews are softer than almonds, their soaking time is shorter. I soak my almonds about 24 hours, but cashews just overnight, about 12 hours. Cashews also puree into a finer, smoother milk than do almonds so you don’t need to strain cashew milk. Be sure to buy raw cashews. You do not want them roasted or salted.
A Nice Tool to Have: Digital Kitchen Scales
Although you can measure out your nuts, weighing them with a digital kitchen scale is the most accurate. It’s a kitchen tool I could not live without. If you don’t have one, I encourage you to buy one. You can get them at kitchen supply and discount stores, just about everywhere these days. You can buy the Salter sale I use on Amazon for a good price (and it’s on Prime shipping).
Homemade Cashew Milk
- 9 ounces raw cashews 1 3/4 cups
- Cold water to cover for soaking
- 6 cups fresh cold water for pureeing
- Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator overnight, 8-12 hours. After soaking, pour off soaking water, fill blender with 6 cups fresh cold filtered water, add nuts and puree for 60-90 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.