Let’s face it, cashew milk doesn’t really deserve six paragraphs. There are a lot of things that don’t deserve six paragraphs, which is why I’m kicking off this “How To” series that cuts right to the chase for all your kitchen staples.
If you’ve read any of my posts that require milk, then you know I keep Califafarms stocked in the fridge on the reg. Sometimes I like to keep it simple and make my own milk though, because it tastes so fresh and it’s almost too easy. I also have been making a lot of smoothies recently so I’ve been going through this stuff like crazy. This milk has only three ingredients (plus water) which you probably already have in your kitchen and is definitely a recipe that you should come back to again and again.
Aside: There are tons of different kinds of non dairy milk substitutes out there. If you ask four different people about their opinion on soy/nuts/non dairy subs you will probably get at least 3 different opinions. My recommendation? Do what’s right for you. I drink mostly nut based milks but I also consume soy products like tofu. You can’t do it all, people (aside over).
Servings: 4 cups
Time: 8 hours
- 1 cup raw cashews
- 1 tsp vanilla extract
- 2 tsp agave (optional)
- Place cashews in small to medium sized bowl. Fill with water until cashews are covered and there is about a 1/2″ of water above the cashews. They will swell slightly, so make sure they have a little room to move around. Place cashews in the fridge and let soak for at least 8 hours, I usually do overnight.
- After the cashews have soaked, remove from the fridge and drain the excess water. Place cashews, vanilla extract, and agave in a blender with 3 and a half cups water. If you prefer unsweetened, feel free to leave out the agave. You can also flux the water about up or down 1/2 cup depending on how thick you like your milk. Blend ingredients on high speed for about 15-20 seconds.
- You can use either a nut bag or a fine mesh strainer for this next step. You can find nut bags on amazon for anywhere from 5-20 bucks, and they are super easy to use. If using a nut bag, simply pour blended mixture through the bag into a medium sized container. I like to use my pyrex measuring cups because then it’s easy to pour into my storage container. Once the sediment in the bag starts to accumulate, use your fingers to gently squeeze the remaining liquid. You can also hang the bag above the container for about 20 minutes, allowing it to drip.
- If you are using a mesh strainer, slowly pour the liquid through the strainer into your container of choice. As you get towards the end, the sediment will collect along with some foam. Use a spoon to agitate the solids so that the liquids can drain through. You’ll end up with about 1/4 cup of sediments at the end. Store in an airtight container in the fridge for up to one week.