Cashew Milk

Quick and easy creamy nut milk.

This recipe is so simple and delicious. After soaking your raw cashews it takes 5 minutes to be done and the light creamy milk is ready to use. This is my favourite milk alternative compared to almond, oat, coconut, and soy.

I began using milk alternatives before I even stopped using dairy products. I was never a fan of the milk we had at home. Skim 1% was what I remember we had and I didn’t enjoy it much. As I grew older, I basically just used it in foods, I never just drank a cup of it. But… I must admit I loved drinking the little creamers at restaurants, I loved using cream in cereal, I loved 3 cream in my coffee. I would drink a cup of cream (gross, I know). This Cashew Nut Milk was finally the one that satisfied my desire for a creamier milk alternative.

You can soak your cashews for 2 to 4 hours in a bowl with room temperature water. This way is simple. Just put it together and let it sit. If you are needing it sooner, you can give them a quick soak by adding cashews and water to a pot and bringing it to a boil. Remove from the heat, cover, and let sit for 15 minutes. Strain and rinse with cool water. Soaking the nuts helps soften the cashews as well as activate their enzymes making them easier for your body to digest. Don’t oversoak them though as they can start to taste a bit off, and they will start to break down their health-promoting oils.

Cashews are a great source of protein, healthy fats, and fibre and are great for your immune system. As well as being an antioxidant, they contain the minerals copper, selenium, phosphorous, zinc, iron, magnesium, thiamine, manganese, vitamins B6, E, and K.

I use this in many recipes like pasta sauces, baking, my homemade granola cereal, and in my teas. When I used to drink coffee it was my go-to. I never liked other plant-based kinds of milk for my coffee or teas as they were always too watery. I love a more creamy texture for coffee, so I would alter my ratio to 1 cup of cashews to 2 cups of water. You can alter your ratios to taste and purpose. There are times I even do 1/3 cup cashews to 3 cups water so that it’s a bit more budget-friendly because I go through a lot of it. You can even do 2 batches, one creamier, and another with more water so that you have both on hand for whatever purpose you need. Or do like me when I’m not up to making both, make a creamier one so its main purpose is for teas and lattes, and if a recipe asks for 1 cup of milk, I will do 1/2 cup of the Cashew Milk and add 1/2 cup water to that.

Cashew Milk

Quick and easy to make creamy nut milk.

  • high speed blender (I use a Vitamix)
  • ½ cup raw cashews
  • 3 cups water
  1. Soak cashews for 2 to 4 hours. (To quick soak, place cashews in a pot with water, bring to a boil, remove from heat, cover and let sit for 15 minutes.)

  2. After soaking, drain and rinse cashews.

  3. Add water and cashews to a high speed blender and blend for 1 minute.

  • With a high-speed blender, there is no need to filter it through a nut bag. If you are using a regular blender, you may have to blend it longer and also filter it.
  • You can make it thicker or thinner so that it’s to your taste by increasing or decreasing the amount of cashews and/or water you use. I sometimes prefer a ratio of 1 cup of cashews to 3 cups of water to put into my hot teas and lattes (and coffee, when I used to drink coffee).
  • If you like your milk sweetened, add 1-2 tablespoons of maple syrup.
  • Add extra flavours such as a teaspoon of vanilla of a pinch of cinnamon or even 3-4 tablespoons of cocoa for chocolate milk.

If you make this recipe, comment on my blog and share it on social media. Don’t forget to tag me @veganlycravings #veganlycravings

Beverage, Drinks
Brazillian, Canadian
GlutenFreeDiet, VeganDiet
nut milk, plant based milk, quick, vegan milk

Did you make this recipe?
Comment below and share it on social media.
Don’t forget to tag me!

@veganlycravings #veganlycraving

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