Cashew milk is without a doubt my favorite plant-based milk, and for two very good reasons.
Firstly, the soaked cashews blend seamlessly into the water, so there’s no need to strain the mixture. This not only makes the process much easier and less messy but also helps retain all of the fiber and nutrients present in the cashews. If you’ve ever struggled with using a cheesecloth to strain a plant-based milk or juice, you know what I mean!
Secondly, and perhaps even more excitingly, cashew milk can be foamed up and used for latte art! It’s a versatile and delicious option for anyone looking to enjoy a dairy-free alternative to milk.
Preparation time 15 min
This recipe keeps for 4 days
Ingredients (8 servings)
- 200 g Cashews (soaked overnight)
- 1,5 l Water
- 4 tbsp Maple syrup
- 1/2 tsp Salt
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Soak the cashews
Soak cashews in boiling water for 15 minutes or in room temperature water for 2 hours or overnight.
Drain and Rinse
Discard the water in which you soaked the cashews and give them a rinse.
Blend the Cashews
To make cashew milk, simply add the soaked cashews and about two cups of water to a blender. Begin blending on a low speed and gradually increase the speed until the cashews are completely blended and dissolved. Depending on the blender’s power, this process may take about two minutes in a high-powered blender, or longer if using a regular blender.
Tip: For a smoother and less messy process, start by adding 2 cups of water to the blender instead of pouring it all at once. This helps the cashews blend more quickly and achieves a smoother texture in no time!
Flavor the Cashew Milk
Blend in the rest of the water, maple syrup and salt to taste.
Store the milk in a covered container in the refrigerator. It should last for 3 to 4 days.
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One serving contains 169 calories, 4 grams of protein, 12 grams of fat, and 15 grams of carbohydrates.
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