Okay guys, I have a new obsession. Homemade cashew milk. How in the world have I went this long without making my own cashew milk?!?
If you’ve never made your own cashew milk before then you are missing out big time.
I think a lot of the reasons why I never attempted to make milk at home was because it seemed kind of intimidating and time consuming. Making my own milk, who has time for that?! And just… how!?
Well, it’s actually very simple and a pretty quick process, too. It’s so much creamier than store bought milk. It makes killer teas and is a great addition to oatmeal. But you can never go wrong with drinking it straight out of the bottle either.
I got inspired to give this a shot when I was digging deeper into my stomach issues and realized that a lot of the store bought milks have all kinds of unnecessary things put into them. I thought that maybe that was contributing to my digestion problems so I took matters into my own hands and figured out that making my own milk isn’t hard to do after all.
HOMEMADE CASHEW MILK
2 cups cashews
6 cups distilled water
1 teaspoon vanilla
1/2 teaspoon sea salt
Soak cashews in water overnight. Drain and rinse soaked cashews. Add to high speed blender with water. Blend for 1-2 minutes. Strain in cheesecloth, nut milk bag, or thin dish towel. Save pulp and set aside. You can use the pulp as cashew cream. Just add a bit of salt, vanilla, and lemon juice to it. Add milk back in the blender with vanilla and salt. Blend together. Serve, enjoy!
Store in refrigerator for up to 6 days.