Raw Cashew Milk made easy

12-22-2023 12:27 PM By Superfoodie

Cashew milk made from raw hand shelled cashews

Cashew Milk made per use

We make cashew milk all the time around here. It isn't that hard and we do prefer using dates as a sweetener to make the flavor stand out.

So with that being said here is a recipe for everyone to use.

Also it does make the biggest difference when you start with truly raw hand shelled cashews. That the only thing we use.

How to make truly raw cashew milk at home, FAST!

Getting that creamy, delicious raw cashew milk from hand-shelled Vietnamese cashews is easier than you think! Here's a simple guide:

Ingredients:

1 cup raw, organic Vietnamese cashews
4 cups filtered water
Pinch of sea salt (optional)
Dates or maple syrup (optional, for sweetness)

Equipment:

High-powered blender (ideally at least 700 watts)
Fine-mesh nut milk bag or cheese cloth
Bowl or pitcher

Instructions:

Soak the cashews: Cover the cashews in water and let them soak for at least 4 hours, ideally overnight. This softens them up and makes blending easier.
Drain and rinse: Drain the soaked cashews and rinse them well with fresh water.
Blend with water: Add the soaked cashews and water to your blender. Blend on high for 2-3 minutes, scraping down the sides as needed, until completely smooth and creamy.
Strain: Pour the cashew milk through your nut milk bag or cheesecloth into a bowl or pitcher. Squeeze the bag or cloth to extract as much milk as possible. Discard the pulp (you can use it for baking or composting).
Season (optional): Add a pinch of sea salt for a subtle savory flavor. If you prefer a sweeter milk, add a few dates or a drizzle of maple syrup to taste. Blend again for a few seconds to incorporate.
Chill and enjoy!: Refrigerate the cashew milk for at least 2 hours for a chilled and refreshing drink. It will keep in the fridge for up to 3 days.

Tips: For an extra smooth milk, soak the cashews in warm water for about 30 minutes before blending.

If you don't have a high-powered blender, you may need to blend the cashew milk for a few extra minutes until smooth.

You can adjust the ratio of cashews to water to your desired thickness. More cashews will make a thicker milk, while less will make a thinner milk.

Get creative! Add spices like cinnamon, nutmeg, or vanilla extract for a flavored cashew milk.

Enjoy your homemade raw cashew milk! It's a healthy and delicious alternative to store-bought milk, and using hand-shelled Vietnamese cashews gives it an extra special touch.

Note: Please be aware that cashews are a common allergen. If you have any allergies, be sure to consult your doctor before trying cashew milk.

I hope this helps! Let me know if you have any other questions.