So creamy, so yummy, and really easy to make. Amazing in coffee.
One of the most common homemade replacements for dairy milk is creamy, delicious cashew milk. Cashew milk is pretty easy to make, but you do have to factor in time to soak your cashews. Soak for at least 1 hour and no longer than overnight or about 8 hours. I am usually in a hurry, so I usually soak them for about an hour and I’m always happy with the taste and consistency.
One of the main things to note is that homemade cashew milk has a very short shelf life, usually about 3 days. For most people, I think this is a little impractical, which is why I tried freezing the cashew milk and I’m happy to say that it froze and unfroze and still tasted the same to me.
Back to the cashew. I have to say that I was tickled the first time I saw a cashew plant. Cashews are native to Brazil, but are also produced in Vietnam, India, Nigeria, and the Ivory Coast. Unfortunately, I was not able to locate a cashew farm in California, thus the stock photo below. I was, however, ready and wiling to take a trip out to a farm if I could pull it off!
Cashews are also pretty good for the bod. One ounce of cashews (also, about what you would consume in 1 cup of cashew milk as the recipe is here) have 157 calories, 12 grams of fat (only 2.2 grams of unsaturated fat), 0 cholesterol, 9 grams of carbs, .9 grams of fiber, 1.68 grams of sugar, 5 grams of protein, 31% of your daily copper, 23% of manganese, 20% magnesium, 17% phosphorus, 10% iron, 8% selenium, and 5% B6.
For this recipe, you will use about 3/4 cups of cashews. You can make more or less, just keep the ratio about 4:1. Also, I like to hit the bulk bins for cashews to save some cash and buy only what I need.
Soak for 1 – 8ish hours in filtered water:
Blend in blender on high for 1 minute, pour & store… or enjoy!
3/4 cup unsalted cashews (raw or roasted)
3 cups of filtered water + a little more for soaking
Optional: 1/2 teaspoon of salt
Optional: sweetener i.e. 2 tablespoons of maple syrup or 1-2 whole pitted dates
Note: you can make more or less of this recipe depending on your needs, just be sure to keep the ratio of water to cashews about 4:1. You can also add more water if you are looking for a less creamy experience.
1.) Soak cashews with enough filtered water to immerse all cashews for 1 hour to overnight. Do not soak much longer than 8 hours.
2.) After soaking, drain water from cashews. Discard the water you drained, do not use this water for the milk.
3.) Put soaked cashews and 3 cups of water in a blender and blend on high for 1 minute.
Optional: strain cashew milk after blending. I never do this step!
Yields 3 one cup servings.
Nutritional info: 1 ounce of cashews: 157 calories, 12 grams of fat (only 2.2 grams of unsaturated fat), 0 cholesterol, 9 grams of carbs, .9 grams of fiber, 1.68 grams of sugar, 5 grams of protein, 31% of your daily copper, 23% of manganese, 20% magnesium, 17% phosphorus, 10% iron, 8% selenium, and 5% B6.
Note: Above is only an estimate, provided for your convenience!