Homemade Cashew Milk
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Make your own creamy, homemade Cashew Milk and Cashew Cream with this straightforward, 3-ingredient recipe.
Ingredients
  • ½ cup (about 70g) unroasted cashews
  • 4 teaspoons sweetener of choice (sugar/evaporated cane juice, maple syrup, agave) or 1 large medjool date
  • ¼ teaspoon sea salt
  • 4½ cups water
Instructions
  1. Soak the cashews in warm/hot water for 1 hour or more to soften them. After soaking, drain and put them in a blender with the sweetener, salt, and 2 cups of the water. Blend on high until completely smooth (it could take a few minutes depending on the power of your blender).
  2. Pour cashew milk into a medium-sized pot and bring it to a boil over medium-high heat, whisking it occasionally. Once it comes to a boil, just let it simmer for 10-20 seconds and remove it from the heat. It will have thickened considerably. Now pour in the remaining 2½ cups of water and whisk to combine.
  3. Let the milk come down to room temperature, transfer it into a suitable container, and chill in the refrigerator. I like to use a container with a tight cap so I can give it a little shake whenever I use it.
Notes
-Unlike commercial plant milks, this milk lacks stabilizers and emulsifiers, so you'll notice that it will separate as it sits. This is normal with most all homemade plant milks (almond, oat, etc.). Just give it a little shake before using.

-This is meant to be a drinking and baking milk. Enjoy it with cereal, oatmeal, cookies, and in smoothies. Also use it in baking as you would use any other milk. Keep this milk away from acidic ingredients though, as they will cause curdling. Foods like coffee, tea, and acidic fruits/juices will curdle it.

-Make a sweetened milk using any sweetener you like (or a couple of medjool dates). Add in up to a teaspoon of pure vanilla extract or some vanilla bean and a pinch of cinnamon. Or instead, add some dutch-processed cocoa powder and a half teaspoon of instant coffee or instant espresso for a wonderful vegan chocolate milk.

-Makes about 5 cups, or a little over 1 quart or 1 liter of cashew milk.
Recipe by Lands & Flavors at https://www.landsandflavors.com/homemade-cashew-milk-and-cashew-cream/