Here is the simple recipe to make cashew milk at home. While it takes only 5 minutes or so to prepare the milk, the cashews need to be soaked in water for 4 hours, so allow some time!
- 1 cup of raw cashews
- 2 cups + 3 to 4 cups of filtered water
- Natural sweeteners (optional) to sweeten and enhance the taste of the cashew milk, such as honey, maple syrup, silan (honey date), dried date (2-4 dates, soaked in hot water for 10 minutes if too stiff, pitted and chopped), ½ to 1 teaspoon of alcohol free vanilla extract, or ¼ to 1 teaspoon of cinnamon
Soak the cashews with 2 cups of filtered water in a bowl for 4 hours. Drain the cashews and rinse them well.
Blend the cashews in the blender with 2 cups of filtered water for 1 or 2 minutes at the highest speed, until smooth and fluffy. There is no need to strain the milk.
Stir in 1 or 2 cups of filtered water (just add 1 cup if you like the milk creamier, otherwise 2 cups). Taste the cashew milk and add some sweetener to taste (optional).
Transfer the milk to a glass jar with a lid. Store in the fridge, and consume within 3 days.
(On the picture: this is a cashew milk I made with 1 cup of raw cashews, 3 cups of filtered water, ½ teaspoon of ground cinnamon, 2 tablespoons of maple syrup and a pinch of sea salt.)
I looked at these three great blogs to find out how to make cashew milk: COOKIE+Kate, The Blender Girl, and The Rawtarian.