Making your own cashew milk is very easy. There is no nut bag required! Furthermore, it’s very cost effective as it takes only a few nuts to make a cup of milk.
Cashew milk is one of my favorites because it’s quick and easy to make. There’s no waste and it’s versatile. It can be used as ordinary milk for cereal and for baking.
For best results, a high speed blender like a VitaMix is recommended. Without a high speed blender it’s still easy, but pre-planning is required as the cashews will need to be soften. The best way to do this is to soak them overnight, or for a minimum of 15 minutes in boiling water. With either method, discard the soaking water.
How to Select Cashews
You want plain, raw, unsalted, whole cashews.
It’s best to use good quality cashews. Good quality cashews are large, creamy white with few blemishes or broken pieces. When raw cashews are broken they are not as fresh. Pay attention to broken exposed surface areas as this is where contamination can begin.
Low quality cashews are often broken, smaller in size, have blemishes, and may be deformed. After these are soaked and the nuts are softened, blemished parts can be removed with a small paring knife.
Use this Ratio to Make Cashew Milk (for cereal and baking)
- 12 g/.4 oz raw cashews for every cup of water (about 7 large cashews)
Use this Ratio to Make Cashew cream (for creamy soups, scalloped potatoes, and sauces)
- 30 g/1 oz raw cashews for every cup of water (about 15 large cashews)
- Add water and cashews to a high speed blender and blend on high until smooth.
- Milk can be used right away, or pour into suitable container with a lid. There are no additives or emulsifiers in this milk, so it will settle. Stir, or gently shake the container before using.
- Keep in fridge and enjoy within 5 days.