My favourite nut milk

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When I arrived home from work, I was craving a glass of creamy cashew milk. When I first started making my own nut milk, I made almond milk because that is typically the first nut milk that came to mind. I really do like the taste of homemade almond milk, though it doesn’t taste quite as nutty as the unsweetened Silk brand; however, I am able to add a little bit of sweetness to it by adding some whole pitted dates. The original Silk almond milk is too artificially sweetened for my palate. The only drawback of making my own almond milk is that it requires a nut bag or cheese cloth and some patience. I end up with a large fistful of almond meal or pulp. Cashew milk on the other hand, is pulp-free. It’s a no fuss, no mess nut milk.

I did not soak my cashews. I always soak my almonds, but I figured that cashews are soft enough as it is; however, I should point out that soaking isn’t only to soften the raw nuts, but also for digestibility in some cases. Blender Girl provides her interpretation of why you should soak raw nuts before using them. Rawmazing also goes into a little more detail about the science behind soaking and digestion.

Nuts and seeds have enzyme inhibitors such as phytic acid, that can put a strain on your digestive system. The reason these enzyme inhibitors are there in the first place is to make sure the nuts and seeds don’t prematurely sprout. Makes sense. They need to be in the right environment for their life giving properties to be activated. The plus for you? Soaking not only releases the enzyme inhibitors, it starts the germination process which releases the good enzymes and nutrients! If you soak your nuts, they are much easier to digest and their nutrients are easier to assimilate. With a little advanced effort, you can unlock the all of the wonderful gifts nuts an seeds have to offer.

Don’t soak too long though. According to Blender Girl, cashews are creamy nuts and over-soaking can remove the healthy oils. In any case, this is the first time I did not pre-soak my cashews. If I get a stomach ache, I’ll know to think ahead the night before and soak the cashews.


Measure out one cup of raw cashews and put it into your blender. Add in two cups of water and blend until the nuts have been pulverized. I am using a Vitamix, so this took just under a minute.


Taste. Do you need to add a sweetener? You can add sugar, honey, maple syrup, agave nectar, or pitted dates – whatever you’d like! I personally find cashews to be sweet enough naturally, so I skipped the sweetener. I added 1/8 teaspoon of fine sea salt and two teaspoons of pure vanilla extract. In the past I have also added a teaspoon of cinnamon, but not this time.

You will also need to add 1-2 more cups of water. This is completely based on how creamy you like your milk. In the past, I have added 2 additional cups, but today I only added a single cup and I love it!


One cup for me, and the remaining 1 litre is chilling in the fridge.


So to sum it up, here’s what you’ll need to make a refreshing batch of cashew milk:

  • 1 cup of raw cashews
  • 3-4 cups of water, divided
  • 1/8 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • sweetener of your choice to taste (optional)
  • 1 teaspoon cinnamon (optional)
  1. Soak your cashews for 4-6 hours. Before using, rinse until water runs clear.
  2. Add the cashews and 2 cups of water to your blender. Blend on high until there are no visible pieces of nuts left.
  3. Add salt, cinnamon, and sweetener. If you do want to add sweetener, I suggest you start with 1 tsp and slowly build from there. You likely should not need more than 2 tablespoons. Also add the remaining water. I added 1 cup, but you can add up to 2 cups. Blend until everything is mixed.

It’s that easy! Sit back and enjoy it.



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