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cuppacocoa
July 3, 2015

Cashew Milk!

I promise I’m not becoming a super health nut (har har). But a friend wrote glowing reviews about making cashew milk on Facebook, and curiosity got the best of me. Plus, the recipe was promisingly simple: 1) Soak cashews for 4 hours, then 2) Add water and some simple flavoring and blend.

As she wrote about various types of nut milk, all-capped words like “SO GOOD!” and “AMAZING” stood out to me, not to mention “It tastes like chocolate milk even without the chocolate!!” (hazelnut milk, that is). Well if that doesn’t pique your interest, I don’t know what will.

Plus, I had this huge tub of cashews I had bought at Costco to make these grain-free waffles (thanks to a tempting photo from a friend on Instagram) and had plenty to use up. So last week, I threw a cup of cashews into some water and the next morning, I whirred it up to make the lovely bottled concoction pictured above.

It was YUMMY! Creamy, cool, refreshing. It reminded me a lot of how I like to jazz up my vanilla almond milk, since I add honey, cinnamon, and vanilla extract to that, too. But much creamier. Although I’ve never attempted a nut milk from scratch before, it was a much easier process than I had expected. No straining or anything. That means few dishes, little hassle, and no waste! I thought my Vitamix had something to do with the super creamy and smooth consistency of the milk, but the original author of the recipe says any ‘ol blender will do.

I thought it’d be a one-time recipe experiment, but after I finished the last glass, I found myself craving more, so not only did I blend up another big batch and finish up the last of my cashews, but I got a WHOLE NOTHER TUB of the nuts so I could keep going! I’ve made several batches now. I’m kind of addicted to the stuff now. Who would have thought?? I feel healthy adding a glass to my morning breakfast– it’s easy protein and tastes darn delicious! I recommend. Try it and let me know what you think!

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Cashew Milk Recipe
Recipe from cookieandkate.com
Makes ~5 cups cashew milk

Ingredients

Instructions

  1. Soak cashews in water for 4 hrs or overnight in refrigerator. Drain and rinse cashews until water runs clear.
  2. Place cashews and two cups of water in a blender. Blend on low setting and increase the speed until cashews are totally pulverized, 1+ minutes.
  3. Blend in 2 cups more water*, along with your sweetener of choice, vanilla, salt, and cinnamon. If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store milk in a covered container in the refrigerator. It should keep for 3-4 days.

*Note: She says, “The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.”

 

 

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