Cashew milk is the easiest nut milk to make at home because cashews blend so smoothly that you do not even need to strain it. The result is a beautifully creamy milk with a mild, slightly sweet flavor that works in coffee, smoothies, baking, and everything in between.
Ingredients
- 1 cup cashew pieces (raw)
- 4 cups filtered water
- 1/2 tsp vanilla extract
- Pinch of Redmond Real Salt
- 1 tbsp TN maple syrup (optional)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Soak the cashew pieces in water for at least 2 hours, or overnight for the creamiest result. Drain and rinse.
- Add the soaked cashews and 4 cups of fresh filtered water to a high-speed blender.
- Blend on high for 1 to 2 minutes until completely smooth and creamy. No straining needed.
- Add the vanilla extract, salt, and maple syrup if using. Blend briefly to combine. Refrigerate.
Notes
- In a pinch, you can skip soaking if you have a powerful blender. The texture may be slightly less silky.
- This keeps in the fridge for 4 to 5 days. Shake well before each use.
- For a richer result, use 3 cups of water instead of 4.
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