Homemade Cashew Milk Recipe
I started making my own cashew milk about 4 months ago. I read many blogs and saw many Instagram posts about making your own nut milk and thought, "I should try that, it doesn't look so hard." And I'm SO glad I did. Prior to making my own cashew milk, I was using the Califia Farms nut milks. The Califia Farms Unsweetened Almond Milk was my go-to. It is Whole30 compliant and pretty tasty. However, I decided to experiment and try making my own nut milk. Note: I do not drink cow's milk or any other animal milk. Nut milk is what I use in place of dairy milk in any recipe, in my coffee, and so on.
I experimented with using different types of nuts and nut combinations. I started with cashews and then tried macadamia nuts and hazelnuts. Each nut provides a different type of flavor but I found that cashews are my favorite type of nut to use. They soften nicely and produce a silky smooth nut milk! The following recipe is the one I use. I make a fresh batch of this cashew milk once a week.
- 1-1/2 cups of raw cashews (I use the Terrasoul Mylk Cashews)
- 6 cups filtered water and more for soaking cashews
- 3-5 pitted dates (optional)
- 1 teaspoon vanilla extract (optional)
- Dash of Himalayan Pink Salt (optional)
- Pour raw cashews into a glass bowl.
- Cover with filtered water and lid and place in the fridge. Leave for at least 8 hours. I usually leave it overnight. This helps to soften the cashews.
- Drain and rinse cashews.
- Add soaked cashews, filtered water, dates, vanilla, himalayan pink salt, or any other flavorings into your blender.
- Blend on high for at least 1 minute. I use my Ninja Blender and usually blend it for two minutes, just to be safe.
- Strain the nut milk through a nut milk bag or cheese cloth. I use Ellie's Best Nut Milk Bag and it's awesome.
- Pour your delicious, creamy nut milk into a glass container and store in the fridge. It should last you 4-7 days.
- You can discard the cashew pulp or you can get creative and use them in another recipe! I love using the pulp to make Fat Ballz!
Here's a quick bonus recipe for Fat Ballz!
- Pulp from cashew milk
- 2 dates, chopped
- 1/2 cup pecans, chopped
- 1-2 tablespoons of coconut oil
- Chop pecans and dates.
- Combine all ingredients in a mixing bowl.
- Grab a small handful of the mixture (I estimate) and roll into a ball.
- After rolling all of the ballz, place them in a container with a lid and put them in the freezer.
- Allow them to freeze and then enjoy!
Cashew milk is a staple in my house and I love making my own. I love knowing exactly what's going into the milk and I really appreciate the lack of fillers and gums in this milk.
If you're looking for a dairy milk alternative, here it is! I hope you will also take the leap to try to make your own nut milk! Let me know what you think!