No-Strain Cashew Milk
I love that there are so many alternatives to cow’s milk these days. My favorite is a good cashew milk recipe. However, I haven’t always enjoyed having to strain the milk. Or deal with the pulp it produces.
Luckily, I recently stumbled upon an alternative approach. Laura Wright of The First Mess swears by making nut milk from almond butter. I started making nut butters a few months ago, so I decided to use her approach with my homemade cashew nut butter, to make cashew milk. Much less expensive, tastier, creamier and fun! In addition, no pulp is wasted. Bonus.
I hope you enjoy this quick Cashew Milk recipe, and let me know if you try it out. I look forward to making more versions using other types of nuts soon!
Step 1. Make the cashew butter
I bought this Panasonic blender when I moved to Taiwan. While it isn’t a workhorse when it comes to blending smoothies (let’s just say I don’t use ice in my smoothies anymore), it did come with a handy little dry mill. I had never used a dry mill before, but now I don’t know what I did without it for so long. It’s great for grinding up flaxseeds, spices, nuts to use as toppings and more. However, it’s been the most beneficial in my recent nut butter making escapades. I used it to blend the cashews for the cashew butter I used in this recipe.
The cashews in Taiwan are much softer than what I was used to in the states. Maybe it’s the humidity? Either way, I didn’t have to soak the cashews before I ground them in the dry mill, but you may want to. One cup of cashews produced about 3/4 cup cashew butter. You are also welcome to use store bought cashew butter if that works best for your time and budget!
Step 2. Blend Into Cashew Milk
After you make the cashew butter, add it to your blender with 1-2 cups of water. Add less water if you want it thicker and a more nutty taste. Add 1 tsp. vanilla, 1 tsp. cinnamon and 1 tsp. agave to the blender. Turn on high and blend well for 1-2 minutes, until the cashew butter is completely dissolved into the water. Check for taste and adjust cinnamon, vanilla and agave to taste.
Store in the fridge and drink within 5-7 days.
Cashew Milk Recipe
- 3/4 cups of store bought or homemade Cashew butter
- 1-2 cups of water
- 1 tsp. vanilla
- 1 tsp. cinammon
- 1 tsp. agave
- Add cashew butter, water, vanilla, cinnamon and agave to a blender
- Blend on high for 1-2 minutes, until all ingredients are well blended
- Store in an air-tight container in the fridge for 5-7 days