This week I was all out of almonds, but had tons of cashews – so I decided to try making cashew milk. Well, I thought making almond milk was easy, making cashew milk is WAY easier (if it can even get any easier)!
I’ve been drinking it in my coffee and smoothies and have no complaints – in fact I might like it better than almond milk, as it’s a bit creamier. You still have to soak the cashews overnight, but there is no straining needed – seriously. You can try, but there is no pulp to strain (trust me, I tried straining it because I didn’t believe the recipe I looked at, and there was nothing there).
Making almond milk wasn’t labour intensive, but the straining did take a while. I would also reblend the almond pulp a couple times, so that did take a while. Since I love making almond pulp energy bars, I might alternate between cashew milk and almond milk, but the cashew milk is just SO easy.. I am also about to get super busy with work, so who knows – I might be converted to only cashew milk.
- 1 cup of cashews
- 1 tsp vanilla/maple syrup/honey/cinnamon (optional)
- Soak cashews overnight
- Drain and rinse cashews
- Blend with 4-5 cups of water and vanilla/sweetner if you’re using it
And THAT’S all! It’s so easy. Give it a go, and let me know if you like it as much as I do! What other nut milks have you tried? I might try a hazelnut milk with cocoa powder to make chocolate milk.. stay tuned 🙂