Last week, I shared my favorite recipe for almond milk. She’s simple, quick and nourishing AF. Yes, my homemade almond milk recipe goes by “she.” My obsession is real, people. She’s outlasted all my romantic relationships, and will always have a soft spot in my heart.
So it was a surprise when homemade cashew milk came along. A dear friend casually mentioned it five years ago over WhatsApp, and I was like, “what is this crazy talk?”
And yet, there it was – homemade cashew milk. Even simpler than almond milk, quicker, and dare I say, creamier too. A cashew milk that I now make once a week as a base for smoothies, cereals, pasta sauces, chia puddings, or straight up drink plain.
Because of how straightforward this recipe is, you don’t need a lot of advanced planning.
All you need is:
- raw cashews
- a blender (high-speed is preferable, but optional).
- 30 minutes of soaking and 1 minute of blending.
You don’t need to peel or strain anything either – it’s the ultimate low-maintenance recipe!
Plus, cashews come in a pretty sweet package nutritionally. Check it out in the table below.
Nutrition in 1/4 cup of raw cashews:
|Protein||5.9 g||A reasonable range of amino acids.|
|Fats||7.7 g||A good balance of unsaturated and saturated fats.|
|Resistant starch||7.6 g||A soluble fiber that helps regulate blood sugar and improve insulin sensitivity|
|Other||A good balance of copper and zinc, Vitamin K and B vitamins.|
In addition, raw cashews like other raw nuts and seeds contain essential enzymes that are only activated when you soak them. Heating (roasting/boiling) will damage the enzymes, so keeping them raw increases the nutritional value.
And sure, you can buy cashew milk at the store, but I have my reservations about all store-bought nut milks (you can read about it in my almond milk recipe).
So, what are you waiting for? Time to make cashew milk!
Easy Homemade Cashew Milk
- Blender (high-speed one preferred)
- 1/4 cup raw cashews
- 1 cup filtered water (more needed for soaking)
- 1/2 tsp sea salt
- Soak the raw cashews in filtered water for at least 30 minutes (overnight is fine too).
- Rinse the cashews thoroughly, then add to a blender with 1 cup filtered water. Add more water to make it thinner if you like.
- Blend for 30-60 seconds until creamy.
- Drink, use immediately in your favorite recipe, or store for up to 3 days in an air-tight jar in the fridge.