Ingredients you will find in this homemade, creamy, flavor-neutral, versatile cashew milk:
Ingredients you will NOT find in this homemade cashew milk (but that you may likely find in store-bought cashew milks):
*Synthetic vitamins and minerals
*Natural flavor (this could even include MSG)
*Locust bean gum
Um, yikes! And, politely, “No, thank you. I’d rather not put that extra crud in my body.”
Also, for anyone doing a Whole 30, this stuff is a great compliant creamer for coffee or tea! With no added sweeteners, its the perfect way to give your cuppa Joe a splash of awesome without falling off the wagon.
On top of the clean ingredients, another bonus of this cashew milk is that you can make it in less time than it would probably take you to run to the store to buy a container of the pre-fabbed stuff. I’ve included a microwave option in the recipe if you need this stuff in even more of a jiffy and don’t have the time to boil water in the kettle and pour it over the nuts. (I ain’t judging y’all; I use both methods up in here!) The choice is yours, fellow recipe adventurer!
This stuff is a paleolithic chef’s dream ingredient. It blends beautifully into fruit smoothies and decadent sauces like Alfredo. It works wonderfully as a base for ice creams and creamy dressings or dips like Ranch and Green Goddess. (Here’s a recipe for Cashew Cucumber Ranch, served alongside Crispy Chai Wings!) It can’t be beat as a one-to-one substitute for full-fat milk in raw recipes, and as a one-to-one substitute for heavy cream in cooked recipes, like baked custards or creamed soups. It thickens a bit when chilled, and also thickens magically when heated without having to add any paleo-friendly starches like tapioca or arrowroot.
This stuff is even great just chilled and sweetened with a little bit ‘o’ maple syrup or DIY monk fruit sweetener, a pinch of Himalayan salt, and a few drops of vanilla extract. Add some cinnamon and you have French toast milk!
What’s your favorite way to use cashew milk? Please let me know in the comments below! 🙂
- 1 cup raw cashews
- 1 cup water for cooking
- 3 cups water for blending
- Rinse cashews, then place in a quart-sized mason jar or Pyrex measuring cup.
- Cover with approximately 1 cup of boiled and slightly cooled water.
- Alternately, cover with room-temp water and microwave for approximately 3 minutes or until boiling.
- Carefully cover the container with a lid or a silicone wrap, and allow to soak for 30 minutes.
- Drain and rinse the cashews in a strainer.
- Add the cashews and 3 cups of room-temperature water to your high-speed blender.
- Turn on and walk the speed up to high, and allow to blend for 1 minute.
- Walk the speed back down.
- Store in an airtight 1 quart container for up to a week in the refrigerator.
- Also freezes well. Make a double batch and freeze one for next time!
- Great in smoothies, sauces, coffee, ice creams.