No-Strain Cashew Milk
I have always enjoyed making my own nut milks. It’s a relatively easy process and I get to control the flavor, amount produced and ingredient quality. However, I haven’t always enjoyed having to strain the plant milk and dealing with the resulting pulp from almonds or other nuts. While there are plenty of recipes guiding you on how to use up that pulp, somehow I never quite got there. I’d always end up wasting the nuts, which isn’t good for the earth or my wallet.
I was recently inspired by Laura Wright of The First Mess, who swears by making nut milk from almond butter. Since I started making my own nut butters a few months ago, this piqued my interest. I decided to combine her method with my homemade nut butters, to make a cashew milk. Much less expensive, tastier, creamier and fun! In addition, no pulp is wasted. Bonus.
I hope you enjoy this quick 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