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Chef Charity
Aug 235 min read

Cashew Milk Recipe

Vegan * Gluten Free * Soy Free



Cashew Sour Cream Recipe
Cashew Milk Recipe


Cashew milk is a fantastic dairy alternative that you can easily make at home with a simple recipe. By blending cashews with filtered water, sea salt, cinnamon, vanilla and your desired sweetener you get a creamy and delicious beverage that is not only refreshing but also packed with natural protein from the cashews themselves. The best part is, there are no preservatives or unnecessary ingredients needed - just pure, wholesome goodness straight from your kitchen! So, whether you're looking to switch up your morning coffee routine or add a nutritious twist to your smoothies, cashew milk is a friendly and flavorful option to try out.


This plant milk is amazing in milk shakes and light which makes it a great addition to your recipes. My toddler is super picky and this is the only plant milk he likes with his banana and almond butter milkshake.


Cashews are rich in protein, have healthy fats and antioxidants such as polyphenols and offer several health benefits. Cashews are rich in healthy fats, including monounsaturated and polyunsaturated types. Cashews are also a good source of Magnesium, Manganese, Phosphorus, Zinc, Vitabmin B6 and Vitamin K. Studies have shown that consuming small amounts daily can help with "Reduced Cholesterol" much of the fats in cashews comes from stearic acids, experts believe this has little affect on blood cholesterol. They suggest that people who eat a small serving of cashews a day may see a small reduction in LDL "bad" cholesterol. Cashews are also known for helping redue heart disease and stroke prevention due to their high magnesium content. Cashews are low in carbohydrates, this limits their impact on blood sugar.


Filtered Water We prefer to use filtered water whenever available, unfortunately city water is filled with chemicals like chlorine and fluoride and some that are much worse. Remember, we are what we eat, even the water we consume can poison us.


Salt We use himalayan sea salt in this recipe and this is our primary choice of sea salt to use at home, however; we also use Celtic sea salt for cooking and to obtain nutrients which has so many benefits. Celtic salt naturally contains higher levels of magnesium, calcium, and potassium.


Cinnamon Not all cinnamon is created equal and some variety can even be dangerous when large quantities are consumed. We use Ceylon Cinnamon in this and all of our recipes, it is the only cinnamon we use. Ceylon Cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects.


Vanilla You can use liquid vanilla, powdered or vanilla beans in which case you would slice open your bean and scrape out it's content, either one works for this recipe, if you can try and stay away from imitation vanilla. If you do use natural vanilla beans don't toss them, place them in a jar and refrigerate them and you can use them to flavor a variety of different treats by simmering them in some plant milk, oat meal, etc.


Sweetner We used dates as the sweetener in this batch of cashew milk. Dates are high in fiber, have antioxidants, minerals, and vitamins to help support brain, digestive, and heart health and protect against disease.


However if you aren't able to get dates or simply do not like them don't fret you can use other alternatives. Instead of dates you can use maple syrup, agave, monk fruit, coconut sugar or any other sweetner you prefer even pure cane or born sugar. Some of our boys prefer their cashew milk with brown sugar so we usually have a few different jars in the fridge. We don't have a bad relationshhip with sugar in our home so I am not opposed to using it in their plant milk.


To begin:

Be sure to soak or simmer the cashews before making this recipe. I used to soak them at room temp, however; I prefer to simmer them on the stove as I find that the milk has a longer shelf life this way. Whichever way you choose to prep your cashews don't forget to strain and rinse them before adding them to the blender.


Option 1) Soaking the cashews:

Soak the cashews in water for eight hours. Place them in a large jar and fill the jar up with filtered water, then put a tight lid on it. It can be left on the counter at room temperature; however, I prefer placing them in the refrigerator for food safety. If you're on the busier side this is a good option incase forget about them. Strain and rinse.


Option 2) Simmer the cashews:

Simmering the cashews is my preferred way to prep them. In a medium saucepot bring 5-6 cups of filtered water to a boil. Once the water is boiling add the cashews and simmer on low heat or (2-4 heat setting) on your stove for 20 minutes. Strain and rinse.


To make the cashew milk:

You will need a high powered blender for this recipe.

Prep your dates. If using dates, remove the pits and soak them in water 10-15 minutes so that they blend up easier. Add the cashews, sea salt, cinnamon, vanilla and dates (or other sweetener), plus 3 cups of water to the blender and blend for 3-4 minutes on medium-high. Add the remaining 3 cups of water one ad a time allowing it to blend at least 30 seconds between each addition. When all the water has been added blend for an additional 2 minutes.


Keep in mind the cashew milk will be warm on completion due to the high powered mixing of the blender, if you want to enjoy a glass immediately just add some ice and enjoy otherwise pour into your container or bottle and place in the refrigerator.


This recipe fills a 64 oz wide mouth mason jar. The wide mouth lids with handles I use are Wide Mouth Pour Jar Lids


With proper storage the shelf life 5-6 days with the simmered cashews, for the cashews just soaked without the heat 3-4 days. Don't forget to label your container with the date it was made. We use freezer tape to label all our prepped food for safety, food safety is extremely important in our home.


Now all that's left is to enjoy this delicious Cashew Milk!






Ingredients:

  • 1 cup raw cashews (presoaked)

  • 6 cups filtered water

  • 9 dates (pitted & soaked) or (1/3 cup your desired sweetener)

  • 1 tsp vanilla

  • 1/2 tsp sea salt

  • 1/4 tsp ceylon cinnamon


What you‘ll need:

  • High Speed Blender

  • 64 oz Glass Jar (for storage)


Instructions:

  1. Prep the raw cashews by soaking or simmering, read above for more details.

  2. If using dates, remove the pits and soak in water 10-15 minutes.

  3. Add the cashews, sea salt, cinnamon, vanilla and dates (or other sweetener),

plus 3 cups of water to the blender and blend for 3-4 minutes on medium-high.

4. Add the remaining 3 cups of water one at a time blending at least 30 second

in-between each addition. When all the water has been added blend for an

additional 2 minutes.

5. Pour the cashew milk into your container or bottle with a lid, and store in the refrigerator. This recipe fills a 64 oz wide mouth mason jar. The wide mouth lids with handles I use

6. Now all that's left is to enjoy this delicious cashew milk!


*Shelf life fore cashews that were simmered 5-7 days, for cashews that were soaked without 3-5 days. Don't forget to label your container with the date it was made. We use freezer tape to label all our prepped food for safety, food safety is extremely important in our home.



cashew milk, cashews, recipes, plant based, vegan

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