Cashew Milk

Cashew Milk

A few years ago we started eliminating dairy from our diets after my daughter and I were tested for food intolerances. Our results showed that we both had a sensitivity to dairy, but more on that another time.

That’s when my hunt for a non-dairy milk started. I first began with almond milk because it is easy to find at any grocery store. However, after first trying almond milk it left me a little disappointed. It just didn’t taste that good. It also had a thin, watery texture to me. I eventually started making my own which had a much better taste than the store-bought kind. However, it still left me searching for more.

Cashew Milk

At that point, I tried making cashew milk and have never gone back since. First of all, cashew milk is so much easier to make than almond milk. You don’t have to squeeze it through cheesecloth or a nut milk bag, and you aren’t left with a bunch of pulp afterward. All you really need is a high powered blender and a fine mesh strainer (or cheesecloth). Plus, cashews don’t have to soak as long as almonds. I also prefer the taste and texture of cashew milk over almond milk. Cashew milk has a thick, smooth, and velvety texture. It reminds me more of a whole milk consistency.

Cashew Milk

Now, I must admit that I don’t actually drink cashew or almond milk by the glass, but I never really drank cow milk that way either. However, I do use it in place of milk in every other way though.

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Cashew Milk

Cashew Milk

Ingredients

1 cup whole raw cashews

3 cups water*

2 teaspoons light-colored honey, or other sweeteners**

1/4 teaspoon fine sea salt

Instructions

  1. Put cashews in a bowl with a pinch of salt. Cover them with water, and let soak for 4 hours.
  2. Drain and rinse the cashews. Transfer them to your blender then add the water, honey, and salt.
  3. Blend on low speed for about 30 seconds then, turning up the speed to high, blend for another 1-2 minutes, until creamy.
  4. Pour the milk through a fine mesh strainer (or cheesecloth) to catch any larger pieces left behind.
  5. Use immediately, or store in an airtight container for about 5 days.
  6. Make sure you give your container a good shake before using each time.

Notes

*Use up to 3 1/2 cups of water if you want a thinner consistency.

**I have used the following other sweeteners in my cashew milk: 2 teaspoons pure maple syrup, 3-4 Deglet Noor dates.

**The sweeteners for this recipe do not leave your cashew milk super sweet. If you want more sweetness just play around with the ratios. You could also add some vanilla extract (about 1 teaspoon) for more flavor.

Recipe adapted from Against All Grain

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