Cashew Milk

5 from 2 votes

This is a mild, creamy, and delicious nut milk that is the perfect canvas for drinks, baking, and cooking due to its more neutral flavor profile. If you have a high power blender, the milk does not even need to be strained, unlike homemade almond milk. This milk froths beautifully and is wonderfully for homemade frothed drinks like lattes.

Course Drinks

Cuisine American

Keyword american, cashew, dairy-free, Drink, easy, egg-free, fast, nightshade-free, no-cook, vegetarian

Prep Time 5

Total Time 5

Servings

Calories 121kcal

Author Jenny Ross

Ingredients

1 cup cashews raw (roasted tend to be tougher and don’t blend as well)
5 cups filtered water
generous pinch of salt
1 teaspoon vanilla extract
sweetener to taste, optional (I like to use liquid monk fruit or stevia glycerite)

Get Recipe Ingredients

Instructions

Combine all ingredients in a high powered blender (Vitamix works best). Start blending on low and then turn the speed all the way up. Blend for 2-4 minutes, or until completely smooth. Refrigerate for up to one week.

Notes

If you are using a Vitamix, no need to pre-soak the cashews. You will also not need to filter the resulting milk. If your blender is not very high power, soak the cashews for at least 4 hours and up to overnight before blending. If there is significant sediment, filter the milk through cheesecloth, if desired.

You can also prepare this as a creamer by reducing the water volume.

Makes 6 cups, serving size: 1 cup

Protein:Energy Ratio: 0.29

Nutrition