While markets overflow with alternatives to dairy milk, they often contain unwanted additives, gums, flavors or sweeteners. So make homemade! It's always the best. Homemade cashew milk is a nice alternative to almond milk and skips the additives of store bought, plus it's not processed in any way. Homemade cashew milk is delicious if you enjoy alternative milks, and if you're dairy-free they are an important switch from dairy milk.
How to Make Homemade Cashew Milk
It's so easy. Simply soak 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 filtered water to the blender and puree until smooth, 30-60 seconds. All that you do want and nothing that you don't.
Crazy for Cashews
My dad and I used to compete to see who could pick the most cashews out of a mixed can of nuts. Their fatty, creamy, savory taste is irresistible. But nut milks or 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, but cashew milk?
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 8 hours or overnight. Cashews also puree into a finer, smoother milk compared to 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.
Equipment
- blender
Ingredients
- 9 ounces raw cashews 1 ¾ cups
- Cold water to cover for soaking
- 6 cups fresh cold water for pureeing
Instructions
- 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.
Dovetta says
I made this milk in 1976, but added a touch of vanilla extract to it. Yummy!
Thanks for awakening the memory. I will start making it again, now that I have great grand children.
Sally Cameron says
It is great with vanilla, Dovetta. I do that too. Have you tried the Sunny Day Organic vanilla bean powder? Extracts are fine too. Love vanilla. Teach your GGkids!