How to Make Cashew Milk




The world of non-dairy milks is wide and deep, but one I haven’t tried (until now) is cashew milk.

This one is:

  • Super easy
  • Super tasty
  • Requires no straining

Get back, Jack! Nut milk with no straining required?

Alas, it’s true. You can make a lovely non-dairy milk in about 2 minutes (not including soaking time), and be mostly pulp-free in the end.

By the way, on a side note, another good non-dairy milk that you can make without straining is rice milk.

Making Cashew Milk | Test Kitchen Tuesday

HERE’S HOW:

1) Soak one cup of raw cashews in a bowl of water for four hours or overnight.

Making Cashew Milk | Test Kitchen Tuesday

2) Drain, rinse, and add cashews to your Ninja blender (or other high speed blender) jar and add 4-5 cups of water. If you want thicker milk, use 4 cups. If you want thinner milk, use 5 cups. You could also add a pinch of salt here if you want.

Making Cashew Milk | Test Kitchen Tuesday

3) Blend on “2” or “Medium” for about 1 minute, and then bump up to “3” or “High” for about 20-30 seconds until fully combined. Pour into an airtight storage container and store in the fridge for up to 5 days.

There will be a bit of pulp (a couple tablespoons’ worth) at the bottom of the blender jar that you can leave in or not. I like to put the milk/pulp from the bottom of the blender into smoothies.

Making Cashew Milk | Test Kitchen Tuesday

What do you think? Will you try it?

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