- 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.
- Serving Size: 1/10 of the recipe or 100 ml
- Calories: 23
- Sugar: 0.2 g
- Sodium: 3 mg
- Fat: 1.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 1.3 g
- Fiber: 0.1 g
- Protein: 0.6 g