No matter if you’re a vegetarian, intolerant to lactose or you just want to limit your consumption of fat or calories, there are plenty of milk alternatives to choose from these days. Cashew milk is one of the many options you have.
The name makes it clear where this milk substitute came from — cashews. The nuts are shelled and lightly roasted, and then they are turned into paste. Afterward, they are blended with water, which then becomes the milk alternative after it’s been filtered from the solid parts.
Want to make your own cashew milk?
Unsweetened cashew milk:
- 1 cup raw cashews, soak for 2 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
- To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours.
- Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
- Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)
- Store the milk in a sealed container in the fridge. Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge. Unsoaked cashew milk will keep for about 5 days.