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.
Why You'll Like This
- It's delicious!
- A terrific alternative to dairy milk and almond milk.
- No additives, preservatives, etc.
- Cashews: Be sure to buy raw cashews. You do not want them roasted or salted.
- Water: Use filtered or bottled water for clean cashew milk.
- Vanilla extract: Optional if you want vanilla flavor.
Simply soak raw cashews over night in cold filtered water or about 8 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.
In the morning, drain off the soaking water, add fresh filtered water to the blender and puree until smooth, 30 seconds. All that you do want and nothing that you don't. Cashew milk needs no straining and it's silky smooth.
Nutrition: Cashews 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.
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.
Homemade Cashew Milk
- 9 ounces raw cashews 1 ¾ 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.
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!