Cashew milk, a creamy and delicious plant-based drink. It’s ready in 5 minutes and it only needs 2 ingredients: cashews and water.
1 cup unsalted raw unsalted cashews (140 g)
3–4 cups water (750 ml – 1l), I used 4 cups (1 l)
Soak the cashews overnight the night before. You can also soak them in hot water for 30 minutes before you start making the milk, but it’ll have a lighter texture if you soak the cashews all night long.
Drain and rinse the cashews, put them into a blender with 3-4 cups of water and blend until well mixed.
If you have a powerful blender and don’t mind if your milk is thicker you can drink it just like that. If not, you can strain the milk using a cheesecloth, a strainer, a napkin or a nut milk bag.
Keep the leftovers in an airtight container in the fridge for 3-4 days.
Using raw and unsalted cashews is the best option, but if you can’t find them, use roasted cashews instead. I wouldn’t recommend using salted or fried cashews.
Feel free to replace cashews with any other nut and make another plant milk.
To make the milk, use just 3 cups of water (750 ml), try it and then add more water until you obtain the texture you’re looking for.
You can also add some other ingredients like vanilla extract, cocoa powder or sweetener (dates, sugar, maple syrup, etc.).
Nutritional information provided for this recipe was calculated after straining the cashew milk. If you don’t, it’ll be more caloric.