Cashew Milk -(Plain and Chocolate)
Homemade cashew milk is my favorite DIY dairy-free nut milk. Making your own plant-based milk with cashews is so easy. The cashews are soft and blend smoothly so there is no need to have to strain the pulp out as you have to do with other nut milks. Almond, macadamia, brasil nut milks are each delicious and nutritious and just require the extra step of squeezing the milk out of the pulp once it’s blended. The pulp can be used in hearty baking such as muffins or dehydrated in the oven or in a dehydrator if you have one, and then used in baking or for breading chicken. But we don’t have to worry ourselves about pulp with this recipe!
The general rule of amounts with nut milk is 1 cup nuts to 4 cups water. If you want a thicker consistency, use 3 cups water.
Plain cashew milk is delicious to use in coffee or tea, over cereal, in baking, or to drink on its own. Adding cocoa makes chocolate cashew milk which is heavenly!
Cashews are rich in fiber, iron, high in magnesium and the unsaturated fat in cashews is predominantly a healthy oleic acid (the same as in olive oil). Cashews help prevent cancer, promote a healthy heart and strong bones, and are good for your skin and hair as they are rich in copper.
As always, when you make this recipe, I would love to see your Cashew Milk creation so please post a photo of your goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: Overnight / Make time: 5 minutes / Makes: 4+ cups
Ingredients
1 Cup Raw Cashews
Water to Cover and Soak the Cashews
4 Cups Water – filtered if possible
2 Tablespoons Maple Syrup
1 Teaspoon Vanilla
2 Tablespoons Cocoa
1 Additional Tablespoon Maple Syrup
1 teaspoon Ground Cinnamon (optional)
How It’s Made
Soak the cashews in water overnight.
Drain and rinse.
Add the cashews to a blender and pour in 4 cups water.
Blend for 2-3 minutes until frothy and smooth.
Add the maple syrup and the vanilla.
Blend for 15 seconds.
Taste the milk for sweetness and adjust adding a teaspoon more maple syrup at a time and blending between each.
Transfer the milk to a jar or bottle and store in the fridge for 4-5 days. A mason jar is a great container. Try my mason jar spout tip!
Shake the bottle before serving as the cashew solids settle to the bottom.
To make chocolate cashew milk (I make half plain and half chocolate from the 1 cup of cashews.), pour half of the cashew milk into a container and store in the fridge.
Add 2 Tablespoons cocoa powder to the remaining half of the cashew milk in the blender along with 1 additional tablespoon maple syrup and 1 teaspoon cinnamon (optional but delicious). Blend for 15 seconds until the cocoa is completely mixed in with the cashew milk. As with the plain cashew milk, taste the chocolate milk for sweetness and adjust adding a teaspoon more maple syrup at a time and blending between each.
Of course you can make chocolate cashew milk from the 1 cup of cashews - just use 4 tablespoons cocoa, 1 teaspoon vanilla, 3 (or more depending on how sweet you want it) tablespoons maple syrup and 2 teaspoons cinnamon (is using).
Transfer the milk to a jar or bottle and store in the fridge for 4-5 days.
Shake the bottle before serving as the cashew solids settle to the bottom.
Enjoy!