Cashew Milk

Cashew milk is one of the easiest nut milks to make as it does not require excess labor straining the finished product.


4 cups of water

1/2 to 2/3 cup cashews

Place the water and 1/2 cup of cashews in a blender and blend until smooth and creamy. If you prefer a creamier milk, add 2 -3 more tablespoons of cashews and blend again until smoothy.

The milk should not be grainy. If it is, you may need to blend it a bit more or strain it with a mesh strainer or nut milk bag.

Store in refrigerator for 4-7 days.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s