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Recipes

How to Make Cashew Milk at Home

This article is written by a student writer from the Spoon University at IU chapter.

Nothing beats making something at home, especially when store bought alternatives are filled with awful chemicals. By making milk and bread at home, you know exactly what is going into your food without blindly killing your body. This simple homemade cashew milk recipe is too easy to pass up, plus it’s so much cheaper (and eco-friendly) to make at home.

Homemade Cashew Milk

Difficulty:BeginnerPrep time:2 hours 10 minutesCook time: minutesTotal time:2 hours 10 minutesServings:4 servings

Ingredients

Instructions

  1. Photo by Natsuko Mazany

    Combine cold water (not measured filtered water) and cashews in a bowl. Make sure that cashews are completely submerged. Let the nuts soak for 2-8 hours.

  2. Photo by Natsuko Mazany

    Drain water and put soaked cashews into a blender. Add filtered water and blend until smooth.

    #SpoonTip: Add sweetener to satisfy your taste.

  3. Photo by Natsuko Mazany

    Pour mixture through a strainer.

    #SpoonTip: Use a cheese cloth for extra smooth milk

  4. Photo by Natsuko Mazany

    Save the sediment from the milk because it can be a nutrient-packed dessert that can be eaten like a pudding or spread on a piece of bread.

  5. Photo by Natsuko Mazany

    Pour milk into a sealable container and use within 3 days. Enjoy!