Homemade Cashew Milk
Homemade cashew milk is one of my favourite plant milks: it’s creamy neutral taste means that it can be used in both sweet and savoury dishes. It is particularly easy to make too.
Making homemade cashew milk
When you make nut milk you start by soaking nuts: the longer the soak, the softer your nuts will be and the creamier the resulting milk. After soaking the nuts you wash them, then you liquidise them with fresh water. The tricky bit here is getting the right nut to water ratio: too much water and the milk will be insipid.
For most nut milks you next need to strain out all the fibrous nut pulp using a nut milk bag. Now I’ve tried making various plant milks and whilst the soaking and liquidising steps are easy peasy, the straining step is incredibly messy and makes me not want to bother. However, when you strain cashew milk you don’t get much pulp, and so the straining step is therefore unnecessary. Hurrah! Not only is homemade cashew milk tasty and versatile but you don’t end up with a thin film of nut gunge EVERYWHERE!
Rewind back to the nut to water ratio. When liquidising your first batch of soaked nuts, add water a bit at a time and taste it lots so that you can get the consistency that is right for you. Next time you make cashew milk you’ll know how much water you need to add. I personally find that about 50g dry cashews plus 400mL water makes a decent cashew milk.
For recipes that use my homemade cashew milk see:
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- 50 g raw cashew nuts
- 400 mL water
Soak your cashews in water for at least a couple of hours. I have left mine soaking for up to 48hrs.
Add nuts to a liquidiser or high speed blender with 100mL water. Blitz. Add another 100mL water and blitz again. Repeat until all the water has been added.
Store in the fridge for a couple of days.