There is nothing quite like a creamy homemade nut milk! You will absolutely love my plant-based Homemade Creamy Cashew Milk, which is made from scratch and way better than any store-bought milk! Simply soak raw cashews before blending for the best nut milk you have ever had in your life! This cashew milk is packed with health benefits and is super versatile. And its completely Vegan, Dairy-free & Zero-waste!
I've been making dairy-free milk for a few years now and I've experimented with a lot of different varieties like the classics - Coconut Milk, Oat Milk, and Almond Milk and a few more unusual nut-free plant-based ones like Quinoa Milk and even Potato Milk! But this Homemade Creamy Cashew Milk is one of my absolute favorites. Homemade nut milks are a great dairy-free alternative, are typically less expensive, easy to create, and free of stabilisers, gums, and other additives. Thats a win win if you ask me!
Sure, we all go out and buy a carton of nut milk on our weekly grocery trips. Oftentimes, we are also buying the very nuts that the milk is derived from. With using only a few simple ingredients, you can make your own homemade cashew milk at home with barely any effort. All you need are your favorite nuts, water, a sweetener, and a high-powered blender and Voliaaaa!
This incredibly easy Homemade Creamy Cashew Milk will last a few days in your refrigerator, but mine usually doesn't last longer than 48 hours. I love to add nut milk to anything, especially when it is a homemade variety! It's the perfect excuse to snack on healthy cereal, make oatmeal, or make something comforting like homemade Vegan Mac and Cheese!
Never made nut milk before? No problem! This is a no-cook recipe and is beginner level. Once you make a plant-based nut milk once, you can experiment with all types of flavors to perfect your perfect milk recipe. Plus, this recipe is Gluten-free, Vegan, and Dairy-free.
Plant milk is just the tip of the iceberg when it comes to cutting out animal products. While I am not a full-time vegan, I prefer to work more vegan dishes into my diet for their great taste and their health benefits. It can be challenging to go vegan or incorporate vegan meals, but the planet and the farm animals will thank you for it.
There are so many plant-based replacements for animal products. Years ago, vegans could not rely on all of the wonderful plant-based products available today. Now, plant milk, vegan cheese, and meatless meat are increasingly common in both grocery stores and restaurants.
Now is the time to take the leap if you are considering becoming vegan. Finding healthy vegan options gets easier by the day, plus, it is not hard to make vegan-based foods at home. Making Homemade Creamy Cashew Milk is a great start to becoming plant-based.
It is required that you soak your cashews for quite some time before blending. By soaking the cashews, you are softening them to prepare the nuts for blending. Without soaking your nuts, the nut milk would contain grit and a less pleasant texture. Soaking the nuts also creates a creamy texture that does not require straining the solids.
My preferred method of soaking my cashews is overnight at room temperature. I also cover the soaking container with plastic wrap so that everything stays really fresh. If you do not have all night or many hours to soak your cashews, you can instead use boiling water.
By using boiling water instead of room temperature, the nuts will soak much faster due to the presence of heat. Soak the nuts in the hot water for only 30 minutes before blending. While this is a great way of quickly soaking cashews, the overnight method produces the optimal texture and creaminess, in my opinion.
Only a handful of ingredients are needed to make the most delicious nut milk ever!
Simply rinse your soaked cashews and add them and 2-3 cups of water to a high-powered blender (I love to use my Vitamix but any high powered blender will do) and blend on low-speed, increasing slowly to medium-high speed for about 2 minutes.
**NOTE: Do not over-fill blender, therefore add 2 cups at a time if needed.
Once the cashews are broken down completely, add another cup of water along with the agave, vanilla, and sea salt. Blend until smooth.
Refrigerate milk (tightly sealed) for up to 4 days. Stir before using, if needed.
Many homemade nut-milks require you to strain after blending with a nut-milk bag! What I love about Homemade Creamy Cashew Milk is tha that you don’t have to strain it, making it not only an awesome dairy-free vegan alternaive to regular milk but its also totally zero-waste! There’s is genrally no pulp left when blended on high with a high powered blender! Less clean up time and more time to enjoy drinking this creamy milk!
The good news it that Cashew Milk is loaded with healthy plant-based vitamins and minerals!
Plant-based - Cashew milk is an excellent replacement for dairy milk and is a terrific option for individuals who have choose to follow a plant-based or dairy-free diet. In point of fact, cashew milk has a mouth feel that is quite similar to that of dairy milk, and it also has a flavour that is moderate and neutral, which makes it an excellent choice for people who are testing out the waters of a plant-based lifestyle.
Taste. Ok so no surpise here. It tastes like cashews, cashews take centre stage so if you enjoy cashews, you will most LOVE this plant-based dairy-free milk.
Versatile. As mentioned above, Cashew milk is super versatile. From soups to smoothies the options for using it are endless.
If you love this Homemade Creamy Cashew Milk, you will love these recipes that use our favoutite nutty friend cashew in them!
If you make this Homemade Creamy Cashew Milk, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea