I’ve been getting a lot of requests to share how I make homemade cashew milk. The first thing you need to know is that it’s incredibly EASY! I used to make almond milk, but it became such a process between soaking the almonds, blending, straining, dehydrating the pulp to make almond flour, using the almond flour regularly enough…etc, etc, etc. When I learned how easy cashew milk was and how much creamier it is I swore I would NEVER go back!
I’ve shared how to make it in a Facebook live video, which you can watch here
Otherwise, here’s the recipe!
For 4 cups of cashew milk:
1 cup raw, unsalted cashews or cashew pieces (I get a 3 lb bag of pieces on Amazon)
water for soaking
4 cups filtered water
1. Pour 1 c cashews into a bowl and cover with water. Soak in fridge for 4 hours to overnight.
2. Drain and rinse cashews thoroughly! (otherwise it will taste funky)
3. Pour 4 c filtered water into a high speed blender
4. Add cashews to water and blender and blend on high for about 3 minutes
Pour into a large jar and keep in the fridge. Lasts about 5 days; make sure to shake before each use! Since there are no preservatives, shaking is necessary when it’s been sitting in the fridge.
Hope you enjoy!