Homemade Cashew Milk
Learn how to make cashew milk at home with just a few simple ingredients. It's creamy, naturally sweetened with dates, and silky-smooth. Use it for breakfast with cereal or oatmeal, stir it into coffee, make hot chocolate, or use it in baked goods!
Equipment
Ingredients
- 1 cup (130 g) raw cashews
- 4 cups (960 ml) water
- 2 small pitted dates (or 1 medjool date)
- 1/2 tsp (2 ml) vanilla extract
- 1/4 tsp salt
Instructions
- Soak the cashews. Add the cashews to a bowl and cover with water. Allow the cashews to soak overnight.
- Blend. Drain the soaked cashews and rinse them a few times under cold water. Transfer them to a blender and add the water, dates, vanilla extract, and salt. Blend on high speed for about 30 seconds or until smooth.
- Strain it. Arrange a nut milk bag over a bowl or pot. Pour the milk into the nut milk bag and close it. Then, squeeze the nut milk bag to get out as much milk as possible. Transfer to a glass bottle and enjoy!
- You can keep this cashew milk in the fridge for up to 5 days. Just be aware that the milk will separate. Just give the milk a good shake before using.
Notes
Adjust the consistency. You don't have to follow the exact ratio I'm using. For a thinner milk, add an extra cup of water. For a richer, thicker milk, use one cup less water.
Don't skip soaking the cashews. Soaking them overnight softens them, making it much easier to blend them into a smooth milk.
