You’re probably a pro at making homemade almond milk by now. If you’ve made it before, you’d know that it tastes completely different from the store-bought stuff—I stand by my description of it being an ambrosial silk of heaven. Seriously, it’s that good. And besides, you know exactly what’s going into your milk. And you also get to customize the creaminess, flavour, and sweetness!
So what about other nuts? We took cashews to the test, and the results were equally amazing. Like homemade almond milk, the cashew milk turned out creamy, perhaps even more buttery, yet lighter tasting than the almond. It’s one of those things that doesn’t really make sense until you try it. There is one advantage that homemade cashew milk has over homemade almond milk in disregard to taste, though, and it’s that it doesn’t require filtering out the nut meal. Zero food waste guaranteed!
The cashews are much lighter and easier to blend, which allows the nuts to blend into fine pieces that I didn’t mind having in my milk. They help fill you up a little bit more. It’s the perfect hassle-free and waste-free milk. You just have to give it a little shake before drinking it.
What you need:
1 cup raw cashews
3 cups water
2 tablespoons maple syrup
Pinch of salt
Follow these step-by-step instructions to make the tastiest homemade cashew milk.
1. Soak the cashew for a few hours (they’re much softer than almonds). Rinse them off after.
2. Put your cashews and water in the blender.
3. Blend at the highest setting for two minutes. I added the maple syrup and salt halfway through.
And that’s it! Just pour the milk into a container and store up to three days (it won’t last that long, trust me.) The cashew meal is super thin compared to almonds, but you can also filter out the cashew meal with a nut milk bag if you’re looking for a clean silky smooth milk.
Have you tried making your own cashew milk? Or any nut milk? Let us know if you’ve enjoyed it and what ingredients you like to add to make it your own!