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Cashew Milk in a bottle surrounded by cashews

Cashew Milk

Creamy Homemade Cashew Milk: A quick and nutritious dairy-free alternative made with soaked cashews, spring water, and flavored with agave, sea moss gel, and vanilla. Ideal for coffees, smoothies, or on its own.
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Prep Time 1 hour
Cook Time 5 minutes
Course Appetizer, Breakfast, Drinks

Equipment

  • 1 Blender
  • 1 Cheesecloth optional

Ingredients
  

  • 1 cup Soaked Cashews
  • 2 cups Spring Water
  • 1 tsp Sea Salt
  • 1 tbsp Agave
  • 1/8 tsp Vanilla Flavor
  • 1 tbsp Sea Moss Gel Optional for an added Boost

Instructions
 

  • Soak the Cashews: Soak 1 cup of cashews in water for at least 1 hour or overnight. This helps soften them and makes blending easier.
    1 cup Soaked Cashews
  • Drain and Rinse: After soaking, drain the cashews and rinse them thoroughly under cold water.
    1 cup Soaked Cashews
  • Blend with Water: Add the soaked cashews and 2 cups of spring water to a high-speed blender. Blend on high until smooth and creamy, which usually takes about 1-2 minutes.
    2 cups Spring Water
  • Add Flavors: Once the cashews are fully blended, add the sea salt, the sweetener, agave, sea moss gel(optional), and the vanilla flavoring. Blend again to mix these ingredients well.
    1 tsp Sea Salt, 1 tbsp Agave, 1 tbsp Sea Moss Gel, 1/8 tsp Vanilla Flavor
  • Strain (Optional): For a smoother milk, strain the mixture using a nut milk bag, cheesecloth, or a fine-mesh strainer. This step is optional and depends on your texture preference.
    1 cup Soaked Cashews
  • Taste and Adjust: Taste the milk and adjust the sweetness or vanilla flavoring as needed. If it's too thick, you can also add more water to reach your desired consistency.
    1 cup Soaked Cashews
  • Store: Pour the milk into a clean bottle or jar and store it in the refrigerator. Shake well before each use as it may separate over time.
    1 cup Soaked Cashews
  • Enjoy: Use the homemade cashew milk in cereals, smoothies, coffee, or drink it as is!
    1 cup Soaked Cashews

Notes

Here are some quick tips that can help you when you try this recipe:
  1. Cashew Quality: Use high-quality, raw cashews for the best flavor and creaminess.
  2. Soaking: Soaking cashews is key for smooth milk. Overnight soaking yields the creamiest texture.
  3. Spring Water: Utilize spring water for its natural purity and taste enhancement.
  4. Agave Sweetness: Adjust agave syrup to your preferred sweetness level. It's a natural sweetener that complements the cashews' subtle flavor.
  5. Sea Moss Gel: This adds a nutritional boost, providing minerals and a subtle earthy tone.
  6. Vanilla Essence: A dash of vanilla enhances the aroma and adds a gourmet touch.
  7. Blending: Blend thoroughly to ensure a silky smooth consistency. Depending on your blender. You may need to blend more for a smoother consistency.
  8. Straining: For an ultra-smooth milk, strain through a nut milk bag. For a fuller texture, skip straining.
  9. Refrigeration: Keep chilled and consume within 3-4 days for freshness.
  10. Versatility: Experiment by adding cinnamon or cocoa for a flavored variation
Keyword cashews, milk, nuts, plant-based milk, quick