Cashew milk is a great, easy way to reduce or replace dairy milk in your diet.
I love cashew milk because it has to be the easiest of the nut milks to make at home and it tastes great. There's no squeezing it through a nut milk bag, just make and enjoy.
I use this cashew milk in other recipes that call for milk, as well as on cereal or poured over hot oatmeal. It's mild, tasty and just a little on the sweet side.
This cashew milk recipe makes about 1 litre and lasts three to four days in the refrigerator. Because it isn't strained, you may have to give it a shake before using.
I prefer to sweeten the cashew milk using a pitted Medjool date, but this can be easily swapped with maple syrup or your favourite natural liquid sweetener.
If you don't think you'll be able to finish the entire batch in a few days, try reducing this recipe by half, or freeze it into cubes for use in drinks and smoothies. You can thaw frozen cashew milk cubes for use in cooking on a later date.
(Makes 8 servings | Serving size = 1/2 cup)
1 cup raw cashews
4 cups cold water + more for soaking
1 teaspoon real vanilla extract
1 Medjool date, pitted (or 1 tablespoon maple syrup)
pinch of salt
Begin by soaking the cashews overnight in water. Ensure the cashews are fully submerged and the water is at least an inch or more higher than the level of the cashews. As they sit in the water the cashews will expand and soften.
Drain and rinse the cashews before putting them in a high-powered blender. Add all the other ingredients, and blend on high speed for 1 to 2 minutes until the milk is smooth. If your blender has a nut milk blend setting, use this instead.
Bottle the cashew milk and keep refrigerated.
Nutritional Information Per Serving:
total calories = 91 | total fat = 7g | saturated fat = 1g | cholesterol = 0mg | sodium = 10mg | carbohydrates = 7g | dietary fibre = 2g | sugars = 5g | protein = 10g