Homemade Vanilla Cashew Milk

Making nut milk is actually a lot easier than you think.. the most difficult part is planning ahead of time to soak the nuts beforehand. I whipped up some cashew milk because of all the nuts, cashews can be soaked for the least amount of time (2 hours). Follow this simple recipe for homemade cashew milk, and the same idea can be used to make milk from any type of nuts. As I experiment with making more types of nut milk I will share the recipes!




Vanilla Cashew Milk Recipe

Ingredients:

1 cup of raw cashews (soaked in water for at least 2 hours, water discarded)

4 cups of cold filtered water

pinch of salt

1 tablespoon of local raw honey or sweetener of your choice

1 vanilla bean/ 3 teaspoons of vanilla extract


Directions:

Put all ingredients in a blender and blend for about 2 minutes or until smooth. It should become milky and have some foam at the top.

Strain the milk through a nut bag, doubled up cheesecloth or strainer. If you don't mind some pulp in your milk (it's not as gross as it sounds) then this step is optional. I personally like it not being strained (it's also easier!). If you do strain your milk, the remaining cashew meal can be used for baking or in smoothies.

You can try this with all sorts of nuts, but the soaking times will vary. I'll share more recipes as I make them!

Almonds: 8-12 hours
Brazil: none
Cashews: 2 hours
Hazelnuts: 8 hours
Macadamia: 8 hours
Peanuts: 8 hours
Pecans: 4-6 hours
Pine nuts: 8 hours
Pistachio: none
Walnuts: 4 hours