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The homemade cashew milk tastes creamy, mild and incredibly delicious. It is ideal for milkshakes, coffee, muesli, desserts and for drinking on its own. You can make cashew milk from just two ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Homemade cashew milk instead of store-bought
Although you can now buy cashew milk in supermarkets, the proportion of kernels in it is quite low. Industrially produced cashew milk is heavily diluted with water. In addition, sugar and various additives are sometimes added to it, just like to some fruit bars.
For your homemade cashew milk, on the other hand, you can use more kernels to give it a creamy taste. You also decide whether it needs an additional sweetener, just like the homemade lemonade. You can also refine it with various spices to taste.
Delicious vegan milk alternative
The cashew milk has a particularly mild, slightly sweet and creamy taste. This makes it one of the tastiest vegan milk alternatives.
Unlike the lupin milk, the cashew milk does not even need to be sweetened or refined with anything. It tastes delicious on its own.
Refine cashew milk recipe
You can spice up your homemade cashew milk with various spices. For example, refine it with vanilla, tonka bean or cinnamon. This gives you an aromatic drink with a unique taste that is easy to enjoy on its own.
Just like to the rice milk, you can also add a sweetener to your cashew milk to taste. For example, add a few dates without stones when blending. You can also sweeten it with maple syrup, agave syrup or rice syrup.
How to enjoy and store?
The cashew milk can be used wherever animal milk is needed. It tastes delicious in coffee and muesli, just like almond milk or soy milk. You can use it to make milkshakes and desserts, just like coconut milk.
Store the homemade cashew milk in a sealable glass bottle in the fridge. You should use it within 3 – 4 days.
The homemade cashew milk is
- particularly mild,
- creamy,
- fine,
- heavenly delicious,
- vegan,
- healthy – rich in vitamins and minerals,
- easy to make from 2 ingredients,
- delicious plant-based alternative to cow’s milk,
- ideal for coffee, milkshakes, muesli, desserts and for drinking pure.
How to make cashew milk: tips and tricks
- You can refine the plant-based milk with vanilla, cinnamon or tonka bean.
- If you also want to sweeten the vegan milk alternative, dates, agave syrup and maple syrup are suitable.
- The homemade plant-based milk can be kept in the fridge for around 3 – 4 days.
- You can use the pressed residue to make delicious sauces, spreads and dips.
Have you made cashew milk at home using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
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Cashew milk
Equipment
- straining cloth
Ingredients
- 200 g raw cashews
- 800 ml water
- water for soaking
Instructions
- Soak cashews in plenty of water for approx. 8 hours or overnight.
- Pour off the soaking water and rinse the cashews with clean water.
- Place the cashews and 800 ml of clean water in a blender and puree to a homogeneous, fine mixture.
- Pour the mixture through a straining cloth, collecting the cashew milk in a clean container, and squeeze out the cashew mixture vigorously.
- Pour the cashew milk into a sealable glass bottle and store it in the fridge.
- Always shake the bottle of cashew milk well before use.
Notes
- You can refine the plant-based milk with vanilla, cinnamon or tonka bean.
- If you also want to sweeten the vegan milk alternative, dates, agave syrup and maple syrup are suitable.
- The homemade cashew milk can be kept in the fridge for around 3 - 4 days.
- You can use the pressed residue to make delicious sauces, spreads and dips.
- See the detailed tips and tricks for making the cashew milk at the top of the article.
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