Are you ready for the easiest nut milk recipe ever? Good. Because I have it for you. Read on for the simplest and most delicious cashew milk that you can make in less than five minutes!
For a few years, we’ve been off dairy milk and have been using store bought almond milk. However, I recently discovered that most of the pre-made almond milks have added ingredients that are not necessarily good for you (like carrageenan), and they are also expensive when compared to purchasing nuts and making the nut milk yourself.
When it comes to cooking in general, I have a very mellow policy: if it’s easy, I’ll do it. If it’s too complicated, forget it. For that reason, I’ve held off on making almond milk because it requires long soaking times and straining the milk after making it.
Imagine my delight when I found out that cashew milk doesn’t require long soaking times OR straining! Hurrah! It’s definitely nut milk for the lazy girl – plus it’s less expensive, healthier, and more delicious than store bought. It doesn’t get much better than that.
Easy Raw Vegan Cashew Milk
As noted above, you don’t have to soak the nuts for this recipe. If you choose to soak them, it will activate the enzymes and make the milk more nutritious, but give it a slightly shorter shelf life. I choose to soak for about 2-4 hours, or however long is convenient for me before making the milk.
- High speed blender (I’m using the Ninja Professional Blender (BL660)
- Measuring cups/spoons
- Container (try mason jars or milk/juice jars like these ones from Practico)
- Raw Cashews – 1 cup
- Water – 4 cups, divided (2 cups for initial blend, 2 cups to follow)
- Sea Salt – pinch/dash to taste
- Cinnamon – 1/4 tsp.
- Nutmeg – 1/4 tsp.
- Dates, pitted – 3-4 or to taste
- Raw Maple Syrup – 1 tbsp. or to taste
Cashew Milk Recipe
- If desired, cover cashews with water and soak for 2-4 hours to release enzymes. You can skip this step if you’re in a rush.
- If soaked, strain cashews and start over with fresh, filtered water.
- Place 1 cup cashews, 2 cups water and a pinch of sea salt in high speed blender, blend for 2 minutes on medium-high speed until all cashews are completely blended.
- Add any sweeteners and remaining water and blend for 2 more minutes. Note: If adding dates, chop finely first or blend the dates separately with maple syrup to avoid chunks. I use the Nutri Ninja attachment for my blender to do this.
- Pour into containers and chill immediately.
- Serve and enjoy!
I use this cashew milk every day for my version of bulletproof coffee, over granola, or in recipes. It’s amazing in pancakes! Use anywhere you would use milk, and let me know what you think!
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