You guys went bananas over my non-dairy Irish cream recipe, and I realized I have never shared my favorite homemade cashew milk recipe! I don’t know how that happened, but I am here to make things right. This is my go-to recipe every week and it is my absolute favorite non-dairy milk. It’s super creamy and makes for the perfect addition to recipes, my morning coffee, or when that cereal craving strikes.
Just to be clear and honest – I am not strictly dairy free, but I do try to limit the amount of dairy I eat, especially when it comes to milk. Unless it is fermented or aged, like yogurt or cheese, I try to eat it sparingly. I used to buy non-dairy milk at the store, but many contain added refined sugars, gums, and ingredients I can’t even pronounce. And truthfully, I haven’t found one that yields the same creaminess that this homemade cashew milk does. I love that I can control the level of sweetness, and sprout my cashews properly before using.
Soaking the cashews prior to blending softens them, but it also sprouts the seed and helps remove the phytic acid. Almost all seeds and nuts contain phytic acid which inhibits the absorption of other minerals like zinc, iron and calcium when you eat them. It can also cause gastrointestinal distress. Soaking and sprouting cashews increases the protein and amino acid ratio. It also lowers anti-nutrients while also making them easier to digest. Cashews are a power house of minerals like manganese, magnesium, phosphorus, copper, and vitamin K and you enjoy the full benefits of the seed without the hindrance of physic acid when they are soaked/sprouted.
Cashews should only be soaked for a maximum of 6 hours, or they can get slimy and bitter tasting. I recommend only soaking them for 3 hours. At this point, they have already sprouted, but you won’t be able to see the transformation.
When it comes to sweetener, I love using maple syrup, coconut nectar, or my personal favorite – a pitted date. These natural sweeteners are low on the glycemic index and add just the right amount of sweetness without the use of refined cane sugar.
The best part about cashew milk is that it doesn’t need to be strained through a nut bag. It can simply be blended, transferred to your favorite storage container, and kept in the fridge for up to 10 days. Once you try this creamy and easy homemade cashew milk, you may never go back to store bought ever again!Print
Easy and creamy homemade cashew milk is a great non-dairy milk alternative that requires no straining. Delicious in recipes, over cereal, or in your morning coffee.
- 1 cup raw cashews
- 8 cups cold filtered water
- 1 date (pit removed), or 1 Tbsp maple syrup
- 1 tsp vanilla extract
- pinch of pink salt
- Add cashews to a small bowl. Cover with 4 cups of water and let soak for 2-3 hours. Drain cashews and rinse thoroughly with clean water.
- Using a high-speed blender, add the cashews, 4 cups of water, your sweetener of choice, vanilla extract, and salt. Pulse a few times before processing on high speed for 60-90 seconds.
- Transfer cashew milk to a glass container and store in the refrigerator for up to 10 days.
Soaking the cashews prior to blending softens them, but it also sprouts the nut and helps remove the phytic acid. Almost all seeds and nuts contain phytic acid which inhibits the absorption of other minerals like zinc, iron and calcium when you eat them. It can also cause gastrointestinal distress. Soaking and sprouting cashews increases the protein and amino acid ratio, while making them easier to digest.