Almond milk was always my favorite plant based milk, but I changed my mind after making this No strain Creamy Cashew Milk. I love cashews and I have no idea why I haven’t try to make it before. It’s the creamiest milk I’ve ever had! And you don’t need to strain the blended cashews, which makes it so much easier. Also, by making it at home, you have a total control over the ingredients you add.
Cashews are just amazing. They’re packed with vitamins, minerals and antioxidants. What’s more, these nuts boost the creaminess of smoothies, pasta sauces and raw desserts. Click here to see my favorite vegan cashew pesto.
Let’s get to the recipe. All you need is a half of a cup raw cashews (soaked in hot water for 15 minutes, drained and rinsed), purified water and a high speed blender.
Cashews are slightly sweet in taste, so you don’t need to add any sweetener. However, if you like lightly sweetened milk go ahead and add a splash of maple syrup. You can also add some pure vanilla extract and pink himalayan salt. After combining the ingredients in your blender, start blending on low speed, increasing to high until smooth and frothy, about 40 seconds – 1 minute.
You can use your homemade cashew milk in many ways. Drink it straight up, add it to your granola, smoothies, pasta sauces etc. Check out this Vegan Turmeric Noodles that I made using this cashew milk recipe.
Ingredients
- 1/2 cup raw cashews, soaked, drained and rinsed
- 2 cups purified water
- 1/2 - 1 tsp maple syrup (optional)
- 1/4 tsp pure vanilla extract(optional)
- pinch of pink himalayan salt
Instructions
- Soak your cashews in a hot water for 15 minutes, then drain and rinse.
- Add all ingredients in a high speed blender Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds 1 minute.
- Refrigerate for up to three days.
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