I have been so obsessed with nut milk these days and finally brought myself to making my own at home.   I know… I know…you might say it’s too cumbersome.  But trust me, this HOMEMADE CASHEW MILK is as easy as 1-2-3.  Not only are you assured that it is 100% made of nuts, and free from any other artificial ingredients you can hardly pronounce, but it really tastes so much better!

I have made almond milk as well, and the process isn’t that different.  But when I tried to make the cashew milk, I’m hooked!  It’s much creamier than almond milk.   I looove the taste much more and I can really taste the cashew in it even when it’s mixed in smoothies.

So the process starts with soaking raw cashew nuts with cold water in a bowl.  Cover it with cloth or paper towel and let it soak for at least an hour or overnight preferrably.  The next morning, drain and rinse the soaked cashews.  Place in the blender with filtered water and mix until smooth.  You can then use a fine mesh strainer or a nut bag to drain the milk into a jar.

WHAT YOU’LL NEED:

1/2 cup raw cashew nuts

2-3 cups filtered water

sea salt (optional)

METHOD:

Place the cashews in a bowl and soak with cold water.  Let it soak for at least an hour or overnight.  Make sure to cover the bowl with a cloth, or paper towel.

The next morning, drain and rinse the cashews.  Transfer to a blender, and add at least 2 cups filtered water for a creamier milk.  You can add more water for a thinner texture.  You may also add a bit of sea salt.

Using a fine mesh or nut bag, strain the milk into a jar or bowl.  Close with a lid and store in the fridge in a jar with lid for about 2 days.

Rate this or comment below if you ever try making your cashew milk!  Or tag me in Instagram @tara_fitfoodiemommy if you snap a photo of your homemade cashew milk. 🙂

xx,