How to Make Creamy Cashew Nut Milk, no the Creamiest and Dreamiest Cashew Nut Milk

This nut milk is a simple nut-milk recipe that I use in almost every recipe, so it is essential to have on hand and available in the fridge for delicious recipes that are both sweet and savory. This cashew nut milk will not let you down. It's the best nut milk. I wish I could take credit for the wonderful creaminess that this nut milk provides, but that is all the cashew nut, my friends.

cashew nut milk

Creamy and Dreamy Cashew Nut Milk - No sweetness added

The challenge: Make an extremely creamy cashew nut milk that can be used for all kinds of recipes from savory to sweet and everything in between.

I don't know why cashews get a bad rap, but they are incredibly nutritious. Not only are cashews, by themselves, decadent and creamy, but they are also equipped with so many healthy benefits that make them the perfect nut to pair with all of your cooking and baking recipes. When in doubt, always opt for the raw, unsalted and organic cashew nut when available.

The health benefits of cashews:

• A great source of magnesium which helps maintain muscle and nerve health.

• High in copper which is essential for bone metabolism.

• Promotes restful sleep

• Good source of healthy fats - 6.75 grams of monounsaturated fat and 2.22 grams of polyunsaturated fat - that helps cellular function and lower LDL cholesterol, which is good for the heart.

• Help increase blood-flow to the brain, which helps combat degenerative disease in the brain

• They are a prebiotic, which helps boost happy gut microbes (probiotics) to improve immune function and reduce inflammation.

How to Make A Creamy Cashew Nut Milk

Prep Time: 4 Hours

Make Time: 30 MINS

Total Time: 4 HOURS and 30 MINS

Cashew nuts soaking in blender ready to make nut milk!

Cashew Nut Milk Ingredients : (makes about 7-8 cups)

*Note: I generally like a more watery nut-milk, so my favorite ratio is a 3-4:1 (water to soaked nuts), but based on your favorite consistency, you might want to add closer to a 2:1 ratio. Also, since I use this nut milk as the base for both sweet and savory, I do not add any sweetness like dates or maple syrup, but you certainly can, if you know you are making a special treat, adding to coffee, or cereal.

• 2 1/2 cups cashew nuts, soaked for at least 4 hours (or overnight if you are planning ahead) with enough filtered water to cover

• 1/2 teaspoon salt

• ~ 6 1/2 cups of filtered water (more, if needed)

• Additional Variation Ideas for a Sweeter Version: 1 date, pitted (increase dates or add 2 tablespoons maple syrup or honey for more sweetness), 1 teaspoon vanilla powder and see below for more ideas

Separating the nut milk from the nut pulp using the bamboo nut bag (kind of like a cheese cloth)

Directions:

1. Add 1 teaspoon of salt to warm water and strl until dissolved. *You will use this water to soak the nuts.

2. Place 2 1/2 cups nuts in a container and fill with enough filtered warm water (with the salt) to cover the nuts, cover the container and place in the fridge (if overnight) or counter (if a few hours) I like to use the 64 oz. mason jar for both soaking nuts and homemade milk storage.

3. Once the nuts have soaked, drain and rinse the nuts with cold water.

4. Depending on your blender size, you may need to break up the nuts and water in increments. Add all of the 2 1/2 cup soaked cashew nuts to the blender and fill with water - our blender can hold all the water. Blend until all of the cashews have mixed and blended.

5. Luckily, the majority of the cashews incorporate into the water, so it leaves very little pulp behind compared to other nuts like almonds.

6. If you broke up the nuts into smaller batches, repeat step 3, until the soaked nuts are all blended.

7. Pour the blended mixture into a nut milk bag and squeeze the liquid through. Pour mixture into storage container. * Don't forget to taste: Add more sweetness, if desired.

8. Once I pour the nut-milk into the mason jar (makes about 7 cups for me), I top with water to fill the 64 oz. mason jar. Also, I have found that this pour spout lid is very helpful.

9. For the leftover pulp, I usually compost, but you can add to baked goods, smoothies, etc. If you are using for other recipes, freeze until you need and dehydrate to remove the excess liquid (170F for at least 8 hours). I have not had much success in textures of baked goods (other than in a smoothies) using the pulp, so I choose to compost.

If you want to try different flavor creations, to the recipe above, add the following for:

1. Creamy Dreamy Chocolate: Add 3 tablespoons cacao powder, 1/4 cup cacao nibs and 1/4 cup maple syrup

2. Cinnamon Spice: Add 1 tablespoon cinnamon

3. Chai Tea Milk: Add 3 1/4 teaspoon scoops of Blue Lotus Chai and 1/4 cup honey

Enjoy!