Creamy Cashew Milk Recipe | Simple, easy, and delicious

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Simple, creamy, and delicious.

Creamy Cashew Milk

Let’s talk milk. There is a battle at my home as to which is better, nut milk or cow’s milk. My husband isn’t a fan of what I call “substitute foods.” He would choose the bowl of pasta over spiralized zucchini every time. Me? It depends on the day. When it comes to milk, I’ve grown partial to nut milk. My current favorite is cashew.

Besides being the easiest nut milk to make, it’s also filled with vitamins B6, K, and E along with zinc, magnesium, and iron. Cashews are great because you do not have to strain the pulp or peel the skin. It is simple to make and tastes so good. I don’t have a fancy blender and I had absolutely no problem getting a smooth, creamy milk without straining it. All I do is soak the nuts in filtered water for at least 4 hours. I usually cover the nuts in water before I go to bed and finish making the milk in the morning. It’s that easy.

Simple, creamy, and delicious.

Cashew milk has is now a part of my morning and evening routine. I start the day off with my collagen coffee (read more about that here) and end it with a cup of golden milk. This cashew milk recipe makes my golden milk especially thick and creamy. Yum! I just can’t get enough. What’s your favorite type of nut milk?

Simple, creamy, and delicious.

Creamy Cashew Milk

Creamy Cashew Milk

Ingredients

  • 1 cup raw cashews
  • 3 1/2 cups filtered water (divided)
  • The pulp of 1 vanilla bean or 2 teaspoons vanilla extract
  • 1 tablespoon pure maple syrup
  • pinch of sea salt

Instructions

  1. Soak cashews in water for at least four hours or until soft. Drain and rinse. Blend cashews and half of the water until the nuts are pulverized. This may take 2 minutes, or longer, depending on your blender.
  2. Once mixture is smooth, add the remaining water, vanilla bean, maple syrup, and sea salt. Blend for 2 more minutes. Yields about 5 cups of cashew milk. Store in a covered container in the refrigerator for 3 or 4 days. Please note, the consistency of this milk is creamy. Add more water if needed.
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14 Comments

  1. March 17, 2017 / 9:26 am

    Omg this looks amazing! I have been meaning to try this out and make my own but it’s difficult to find a recipe I can trust. Thank you! Bet it was so yummy!

    • March 18, 2017 / 11:26 pm

      Thank you!! You should give it a try!

    • March 18, 2017 / 11:25 pm

      This is perfect for smoothies!!

  2. March 17, 2017 / 11:43 am

    You had me at “creamy”. I never thought it is so easy to make cashew milk and this makes me interested to try at it myself.

    • March 18, 2017 / 11:24 pm

      It’s so simple! I hope you enjoy it if you try it out!

  3. March 17, 2017 / 2:04 pm

    I can’t believe this is as easy as your directions. I wonder if almond milk is done the same way? Going to try this in the next couple of weeks. Thanks for the post 🙂

    • March 18, 2017 / 11:24 pm

      I think it is! You just have to strain it!

  4. March 17, 2017 / 5:01 pm

    Oh, this looks so rich and delicious. I love cashews so I’m sure this would make me very happy. Thanks.

    • March 18, 2017 / 11:23 pm

      I love them too! You should give it a try!

  5. Amber
    March 17, 2017 / 5:31 pm

    This is a new recipe for me! Never tried to make this but seems simple enough. Would love to try this recipe out.

    • March 18, 2017 / 11:23 pm

      You should! I hope you like it!

  6. March 19, 2017 / 11:40 am

    Would you believe I’ve never tried cashew milk?! I need to. I love cashews and I love almond milk. This seems like a winner to me!!

  7. March 19, 2017 / 10:28 pm

    Who knew it was so easy?! Looks so good!

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