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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.
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Cook Time 5 minutes
Soaking Time 4 hours
Total Time 4 hours 5 minutes
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashews You want raw, unroasted, and unsalted.
  • 1 tsp vanilla extract
  • 1-2 tbsp honey
  • 2 pinches kosher salt

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.

Method
 

  1. 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
  2. Gather your ingredients, strain and rinse the cashews, and put in blender.
  3. 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
  4. 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.
  5. 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.