Here’s why you’ll love them:
Cashews are rich in monounsaturated fatty acids (MUFAs), and studies suggest that replacing saturated fatty acids with monounsaturated fatty acids may lower the risk of cardiovascular disease. Eating cashews may help to lower total and LDL cholesterol levels. Briefly roasting cashews may help boost their antioxidant content, too. Studies suggest that nut consumption may help with maintaining a stable weight, possibly because we don’t digest all of the calories that cashews contain. Eating cashews may help to lower insulin levels.
Cashews have a mild, neutral flavor so they are perfect for using in non-dairy milk, too!
How to Make It
To make homemade cashew milk, start by soaking the cashews. Cover them with 3 to 4 inches of water, and let them soak for at least 2 hours. (You can soak them overnight in the fridge, too.) Soaking them helps to remove some of the phytic acid that is naturally found in nuts. This will potentially boost mineral absorption of important nutrients, like iron, zinc, and calcium. Once the cashews have been soaked, drain and discard the soaking water to remove that phytic acid. Add the drained nuts to a blender, then add in fresh water and any other flavorings you like. All you have to do is blend it together to make a creamy, dairy-free milk! Compared to almonds, cashews are lower in fiber, so they don’t have a lot of pulp to strain out. As a result, you can skip the straining process! P.S. If you do make homemade almond milk, I have recipes for your leftover almond pulp, too. My favorite is almond pulp hummus!
How to Store It
How long does homemade cashew milk last in the fridge? You can store cashew milk in the fridge for up to 4 days. Because it doesn’t have any added preservatives, it doesn’t last as long as store-bought milks, but you can make as much or as little as you need to by modifying this recipe. Also, separation is normal! When you store cashew milk in the fridge, the cashew sediment might settle on the bottom, but you can shake the bottle to make it look creamy again.
Using it as a Coffee Creamer
Did you know cashew milk can be used as a coffee creamer? I make a more concentrated version by using only 2 cups of water to 1 cup of cashews. This 2:1 ratio creates a more creamy milk, that even makes a decent foam for lattes when you add it to a milk frother. Vanilla Cashew Milk Coffee Creamer:
1 cup cashews 2 cups water 1 teaspoon vanilla extract 2 to 3 tablespoons maple syrup pinch of salt
Blend until smooth and creamy, then add it to your morning coffee! It’s still not quite as creamy as heavy whipping cream or half and half, but it makes a tasty dairy-free alternative. Looking for an extra creamy latte? Try my Vegan Latte or London Fog tea latte for an easy dairy-free drink. They are both unbelievably satisfying!
Making Chocolate Milk
How do you make chocolate cashew milk? Try this easy variation! Chocolate Cashew Milk
1 cup cashews 4 cups water 5 tablespoons cacao powder 5 to 6 tablespoons maple syrup 1 teaspoon vanilla extract pinch of salt
You can cut this recipe in half if you only want to make 2 cups of milk, instead. It’s just as delicious as Chocolate Almond Milk, only no straining is required. If you try this cashew milk recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! – Reader Feedback: What’s your favorite dairy-free milk?
