Looking for a plant based alternative for milk? Look no further! This Cashew Nut Milk recipe is creamy and nutty as it is delicious.
You, me and milk. Game?
Well, remember when I shared this juice recipe, I mentioned that I started juicing in an effort to get healthier and got a juicer?
When I first got my juicer, I read the recipe book I was pleasantly surprised you can actually make milk out of nuts. I mean, seriously? Wow. The nut milk in the recipe book used hazel nuts and almonds. These are expensive nuts here so I opted to experiment with local nut – cashew. And when I think about it, this but milk is actually cheaper than the regular milk. So if for health reasons or by choice, you want to try making your own nut milk, here’s now I make mine.
And oh, before we start making the Cashew Nut Milk, can I just say it’s good for smoothies like this, with cereals and even better drinking straight up.
Making Cashew Nut Milk is really easy but it takes time. First you need a measure a cup of cashew nuts.
In a medium sized pan, soak the nuts in 2 cups of water overnight. Usually 4 hours of soaking is enough but you can soak it up to 10 hours if you want. Make sure to leave it soaking at room temperature and to cover the bowl.
After soaking overnight, the cashew nuts should now look like this, it has absorbed some of the water and has become slightly larger in size.
Now, get 4 cups of water and soak the nuts again. This will form to be the milk later.
You actually have two options to make the nut milk –
- Process the nuts+water in a juicer per juicer instructions. I used this because it’s easier for me to make the milk this way. If you choose to go this route, please make sure first that your juicer allows the processing of nut+water. Otherwise, option #2 is for you.
- Blend the nuts+water in a blender for 3-4 minutes or until the nuts+water has turned milky white. Then use a cheese cloth or clean kitchen tower to separate the now grounded nuts and milk.
At this point, you can flavor the milk to your liking. I love adding agave to my nut milk, though you can opt to use maple syrup if you want. Plus, adding a dash of cinnamon to the milk creates another level of flavor which I love.
- 1 cup cashew nuts
- 6 cups water
- 1/4 cup agave or maple syrup
- dash of cinnamon
- In a medium sized bowl, soak cashew nuts in 2 cups of water overnight in room temperature.
- Drain the nuts and soak the nuts again in 4 cups of water.
- Either process the nuts and water in a juicer (make sure that your juicer allows this) or blend nuts and water in a blender then strain using a cheese cloth or a clean kitchen towel to separate the ground nuts from the milk.
- Add 1/4 cup agave or maple syrup into the milk.
- Lastly, sprinkle with a dash of cinnamon.