Making your own cashew milk or cashew cream is very easy. There is no nut bag required and it’s very economical! It can be used as ordinary milk for cereal and for baking.
For best results, a high speed blender like a VitaMix. Without a high speed blender pre-planning is required as cashews are very hard and will need to be softened. 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
Choose raw, whole, unsalted, 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. Not all brands of cashews are the same.
The picture below shows a side by side comparison. The cashews on the left are of superior quality while the cashews on the right displays poor quality. Poor quality cashews are broken, smaller in size, have blemishes, and are often deformed. The broken pieces often look dirty and contaminated. Poor quality cashews must be soaked for a few hours. After these nuts are softened, it’s easier to trim off blemished parts with a paring knife. Now that you know what to look for, do yourself a favor, and always look for the best quality.
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)
Instructions
- Soak cashews and discard the soaking water.
- 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 pitcher/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.