Homemade Cashew Milk
At The LoDown, we use five ingredients to make our cashew milk creamy and delicious. This five-ingredient cashew milk can be made in five minutes without straining. Blend all the ingredients, and voilà! You've got your very own cashew milk.
Equipment
- 1 High Power Blender You want a blender that will get those cashews blended without any chunks left over. I have found that a high-powered blender like Vitamix works best for this.
- 4 Measuring Cups You will need a teaspoon, a tablespoon, a 1 cup measuring cup, and a four-cup measuring cup for liquid.
- 1-2 Sealable Jars I just used Mason jars I had on hand, but any sort of sealable jar will work great.
Ingredients
- 1 cup cashews You want raw, unroasted, and unsalted.
- 1 tsp vanilla extract
- 1-2 tbsp honey
- 2 pinches kosher salt
Instructions
- Soak your cashews in a bowl of water that covers the cashews. Cover and put in the fridge overnight, or for at least 4 hours.1 cup cashews
- Gather your ingredients, strain and rinse the cashews, and put in blender.
- Add the remaining ingredients to your blender - kosher salt, honey, vanilla extract and water.1 tsp vanilla extract, 1-2 tbsp honey, 2 pinches kosher salt
- Blend for at least 2 minutes. If the cashews are not completely blended down, continue blending until creamy. If they won't blend down you will need to strain.
- Pour your fresh cashew milk into a sealable jar and refridgerate.
Notes
- In place of honey, you may use Pure Maple Syrup.
- This cashew milk will last 3-5 days in the fridge.
- If your blender cannot break down the cashews, you must strain it using a fine mesh strainer or cheesecloth.