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cashew milk pouring into a glass bottle
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Cashew Milk Recipe

Best for coffee and tea, the perfect cuppa companion
Course Drinks
Keyword cashew, plant milk
Prep Time 3 hours
Cook Time 2 minutes
Calories 150kcal
Cost £1

Equipment

  • 1 blender
  • 1 bowl (for soaking cashews)
  • 1 glass bottle (for storing cashew milk)
  • 1 funnel
  • 1 sieve (optional when using a high-speed blender)
  • 1 cheesecloth or nut milk bag (optional when using a high-speed blender)

Ingredients

  • 100 grams cashew (ensure they are raw and not roasted or salted)
  • 2-3 dried dates (optional)
  • a pinch of salt
  • 700 ml cold or room temperature water (for use in blending)

Instructions

  • Start by rinsing cashews thoroughly, then soak them in water.
  • For optimal results, soak cashews in cold water overnight (7-8 hours) or expedite the process with hot water for 3 hours.
  • While this soaking step is optional when using a high-speed blender, I recommend taking the time to soak the cashews for an even creamier texture, whenever possible.
  • If you prefer to keep the soaking water and use it when blending, make sure you use boiled but cooled down to room temperature water when soaking for 7-8 hours or boiled water for 3 hours. Alternatively, you can use filtered water.
  • If you want to discard the soaking water later on, then just use tap water to soak cashews.
  • When the soaking time is up, it's time to blend. Simply add the soaked cashews, water (in total around 700 ml), a pinch of salt, and dried dates (optional), then blend.
  • I have Blendtec Designer 625. With this model, I recommend using the 'Ice Cream' cycle followed by the 'Whole Juice' cycle. These two cycles, which take around 2 minutes, ensure a smooth texture for any plant milk.
  • After blending, it's crucial to taste and assess the texture. If you find it too thick, simply add a bit more water and blend for 10 - 20 seconds to achieve your desired consistency.
  • If you're using a regular blender, blend a bit longer and stir any solid bits at the bottom between each blend. Before pouring the cashew milk into your glass bottle, consider using a sieve, cheesecloth or nut milk bag to strain out any remaining solids for a smoother texture.
  • Now, relish the fruits of your labour – your homemade pure cashew milk: no additives, no added sugar, and no packaging to recycle! Enjoy the wholesome goodness you've crafted!