As far as flavor, creaminess and versatility, cashew milk is probably my favorite non-dairy milk alternative.
While cashews are a little heavier and more difficult for your digestive system to process, I notice that when I blend them into milks or sauces, I have a much easier time with them.
Cashews are actually not nuts, but a seed harvested from a variety of fruit called a “Cashew Apple”, which is native to Brazil.
While we will be using “raw” cashews for this recipe, take note that all cashews sold in stores have been steamed to remove harmful compounds found in truly raw cashews.
Cashews aren’t my top choice of nut in terms of overall digestibility, but they actually contain a ton of nutrients, healthy fats and protein.
They’re extremely high in copper, which plays a vital role in maintaining healthy blood and bones.
They also have high amounts of magnesium, the “anti-stress” mineral; vitamin E, a skin-loving antioxidant; manganese, a metabolism booster; and oleic acid, a healthy omega fatty acid.
So to sum it up, cashews are kind of a major superfood – just stick to the ones sold at the grocery store.
Because this milk recipe is rich with glorious, creamy cashew nuts, it’s perfect for making lattes, adding to coffee or tea, making chia puddings, baking, and adding creaminess to smoothies and “mylkshakes”.
If you have a friend, co-worker or family member who thinks they don’t like non-dairy milks, give them this one.
Probably my favorite thing about this milk recipe is you don’t actually need to use a nut milk bag.
The raw cashews break down to a smooth consistency in any high-speed blender. This also helps make it a heartier, more filling and protein-rich nut milk option.
Which for me, is a godsend, as I tend to be lazy when it comes to making nut milks. But there is such a difference between homemade and store bought nut milks, it’s so worth it in the end.
You also don’t have to soak your cashews, but it will help with consistency – especially if you don’t have a Vitamix or other high-powered blender.
This recipe will make you about 6 cups of cashew milk, which turns out to be quite a lot. I like to share mine with friends and family, because it’s such a crowd-pleaser!
With refrigeration it should last up to about 4 days in the fridge.
2 cups raw cashews
6 cups filtered or spring water
1/4 tsp vanilla extract
2 pitted medjool dates (optional)
1/8 tsp sea salt
- If you’re soaking your cashews, let them soak in three cups of filtered water, in an airtight container (in the fridge) for 6-8 hours, or overnight.
- Drain and rinse the cashews before adding to the blender.
- Add everything to a high speed blender.
- Blend on high for about 3 minutes, or until the outside of the blender becomes a tiny bit warm.
- Pour into a mason jar or reusable container.