4-ingredient homemade cashew milk is super creamy, refreshing, & requires no straining! A delicious, nutritious, versatile, lactose-free, dairy-free, plant-based milk!
1-2tablespoonsof maple syrup or agave(depending on sweetness preference)
1teaspoonof vanilla extract
Pinch of salt
Instructions
Start by soaking the cashews overnight or for at least 8 hours. (See additional note if you forgot to soak.)
After the cashews have soaked, drain and rinse them.
In a high-power blender, add the soaked cashews, 4 cups of water, maple syrup or agave, vanilla extract, and salt. Blend on high for 2 minutes, or until creamy.
Video
Notes
If you don’t have time to soak the cashews in water overnight, you can boil them on the stove until they soften. They won’t be as soft, but it does the trick.
Use a high-speed blender: While it’s technically possible to use a lower-powered blender, it will take longer to blend and may not blend as smoothly. That means it’ll require the additional step of straining it.
To adjust the creaminess: Simply adjust the ratio of nuts to water. Refer to the post above for suggested ratios.
Blend with fresh water: The cashew-soaking water will contain phytic acid (anti-nutrients) so should be discarded (or used to water plants) and not blended.