Cashew Milk

Cashew Milk

MAKES 2 QUARTS
Looking to get into the world of homemade plant milk? Cashew milk is a great place to start. While some harder nuts require a high-powered blender and nut milk straining bags, cashews are soft and blend up easily.

Ingredients

  • 8 ounces raw cashews
  • 2 dates (pitted (See Cook's Tips))
  • 1 teaspoon kosher salt

Directions

  1. Place cashews, dates, and salt in a blender. Add 48 ounces (6 cups) boiling water. Let stand at least 2 hours.
  2. Blend on high until smooth. Strain through a fine mesh strainer.
  3. Transfer to a bottle, chill completely, and use within 7 days. Unlike store-bought brands, often made with gums and stabilizers, your homemade cashew milk will separate if left untouched long enough. Shake well before use.

Cook Tips

Adjust sweetness, to taste, by adding more dates. Omit entirely for an unsweetened version.

Make it a vanilla flavored cashew milk by blending in 1 teaspoon vanilla extract.

This cashew milk can be made into a rich cashew cream, perfect for finishing soups or spooning over fresh fruit. Simply bring milk to a boil, stirring constantly until it thickens. Then cool and use as you would heavy cream.

Nutrition

  • Calories: 170
  • Fat: 12.0 g
  • Saturated Fat: 2.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.0 mg
  • Carbohydrates: 11.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 4.0 g
  • Protein: 5.0 g