Rookie mistake. In true newbie fashion I gave you guys a recipe that called for something I hadn’t given a recipe to. While you could have googled “homemade cashew milk,” I figured I’d just post a recipe here.

I like cashew milk because not only is it creamy, but it’s incredibly easy to make and you don’t have to strain it. Sounds a little too good, huh? Trust me, it’s real and it’s delicious. Also, cashews can get a bit expensive, so I also like that there isn’t anything that goes to waste. You get all the goodness and nutrition of a cashew in a convenient drink!

In this recipe, I also included the method for cashew cream which is a great replacement for traditional heavy cream if you’re making creamy soups. I love to use it as a thickener in my soups! Once you make it, you’ll see just how easy it is! When I first tried it, I was very surprised at the neutral flavor.

To make this happen, you’re going to need a high-powered blender.

Cashew Milk/Cashew Cream
Ingredients
– 1 cup of raw cashews
– water
that’s literally it

Method
– Soak 1 cup of raw cashews in water overnight. Alternatively, you can boil some water and pour it over the cashews and let it sit for 30-45 min.

– Once you’ve soaked your cashews, rise them off under some cool water like so

– Place the cashews into your blender and add about a cup of water.

– Blend, blend, blend! It’s going to turn into a really creamy substance. If you’re making cashew cream, stop here. If you find it to be a little too thick, add a little bit more water and blend, anywhere from 1/2 and tablespoon to 1 tablespoon.

– For cashew milk, add about 4-5 cups of water. I like to keep mine unflavored, but if you wanted to add a little bit of sweetener, now would be the time. If it were me, I’d add a bit of maple syrup, vanilla extract, and/or cinnamon. This would also make a great chocolate milk with some cacao powder. Once you’ve added the water and any flavorings, blend, blend, blend on high! Seriously, just blend this stuff until you think you’ve possibly over-blended. You want to make sure you incorporate the cashews as best as you can. I usually give it about a 1-2 min. I once made this and didn’t blend enough (oops), so be sure to blend (did I mention you should blend?). You can also check to make sure that it’s well incorporated by dipping a spoon in their when the blender is off and taste it. If it’s smooth, you’re finished!

– Once you’ve blended, add the cashew milk to airtight containers. It should be good for 3-5 days. If you find that your blender didn’t do the job to your liking, you can strain it with a nut milk bag. If you don’t own one, I have this oneand it’s incredible!

You’ll find a lot of great uses for cashew milk! Add it to your coffee, drink it straight-up, make my Cashew Hot Chocolate, or use it in sauces!

Hope you love this as much as I do!
xoxo,
Paige