Recipe: How to Make Cashew Nut Milk

Recipe: How to Make Cashew Nut Milk

July 31, 2017

I don't know about you, but I have tried all different kinds and versions of dairy-free milk alternatives. Cashew, almond, coconut, rice and soy milk, and at some cafe's, they make a blend of all of the above. The flavors are subtlety different from each other, however, the one I've found to taste just as rich in consistency as cow's milk, is cashew.

Cashews are one of the lowest-fiber nuts, however, they are packed with vitamins, minerals, and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.

Here's our tips on how to make Cashew Nut Milk:

You will need:

  • 1/4 cup of Cashews
  • 1 cup of water
  • Pinch of Salt or Vanilla Extract
  • High powered blender
  • Glass jar with lid
  • A sieve or cheesecloth

Here's how:

  1. Put Cashews, Water, Salt/and or Vanilla Extract into blender, set it to high setting. Recommended: Soak the nuts overnight.
  2. Blend until it is a nice, white and smooth consistency.
  3. You may choose to filter through a sieve or cheesecloth, or just let the remnants of the nuts mix or sink to the bottom.
  4. Store in a glass jar with lid, and label with the date it was made. The nut milk will last in the fridge for about a week.
  5. Tif's TIPS: Remember the ratio - 1:4. 1 parts nuts, 4 parts water.

KAPOW! Make some homemade cashew milk for your Chia KAPOW brekkies, to go with your coffee, or to drink all on its own.