Homemade Cashew Milk
Super simple and quite easily my favorite raw, vegan nut-milk. It is never grainy, has it’s own natural sweetness, and is purely delicious. You can make it as thick or thin as you like (ex. cashew cream). But for a nice drinking milk this recipe works great. To get a super smooth milk, pre-soak your cashews. A high-speed blender helps too but isn’t essential.
Cashews have a multitude of health benefits. They are heart protective, actually protect you from gaining weight, have fiber and protein and taste great. This will last 3-5 days in the fridge. But if you are getting to the end of the 5 days, give it a sniff before you use it.
Cashew Milk
- 1 cup cashews, soaked until soft, rinsed and drained
- 4-6 cups of water
- Place nuts and water in blender and blend until very smooth. You can strain if you wish but it isn’t needed.
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Izzi wrote on January 18, 2020
Hello!
Do you have any tips for the milk separating. The cashew pulp sinks to the bottom. Do I need to blend it more or is that to be expected?
Thank you!