Crunchy Salty Sweet

I’m one of those people that just can’t get into the non-dairy milk options. Almond milk is just okay (not creamy enough!), and don’t even get me started on coconut milk (why does it taste so weird?).

But then, a few Fridays ago, I found my answer: cashew milk! The cafe I was visiting boasted homemade cashew milk for non-dairy drinkers, and I was intrigued enough to order it in my espresso drink. Sure enough it was creamy and delicious. Obviously a bit different than regular dairy milk, but this time, in a good way!

I started looking into making my own cashew milk, and found out that it’s one of the easiest milks to make on your own. No need for nut bags (lol), though I do use a mesh sieve to make it extra creamy. You too are just a few hours away from your own homemade deliciousness.

Soak cashews in water overnight (or for at least 8 hours), and then drain the cashews and rinse thoroughly.

In a blender, add in the cashews and 3 cups of water.

Blend for 30 seconds – 1 minute, depending on how strong your blender is. The original recipe uses a Vitamix, but since I’m poor and have a basic $30 Target blender, this took closer to 1 minute to get processed.

Add in the maple syrup, cinnamon, vanilla and sea salt and blend to combine.

If you are using a Vitamix, likely you can skip the next step (my blender left the cashew milk a bit grainy).

Using a mesh sieve over a glass bowl, strain the cashew pulp so you’re left with a creamy result.

Pour the cashew milk into a glass bottle and store in the fridge for up to 4 or 5 days.

This cashew milk works great as a replacement for dairy milk in most baking or cooking recipes, and i LOVE it in cold brew.

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Adapted from: Elana’s Pantry

Makes: about 3 cups

Total: 5 minutes (plus overnight soaking)

• 1 cup raw cashews
• 3 cups water
• 1 teaspoon maple syrup (agave or honey would work here too)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla
• pinch of sea salt

Soak cashews in water overnight (or for at least 8 hours).

Drain the cashews and rinse thoroughly.

In a blender, add in the cashews and 3 cups of water.

Blend for 30 seconds – 1 minute, depending on how strong your blender is. The original recipe uses a Vitamix, but since I’m poor and have a basic $30 target blender, this took closer to 1 minute to get processed.

Add in the maple syrup, cinnamon, vanilla and sea salt.

Blend to combine.

If you are using a Vitamix, likely you can skip the next step (my blender left the cashew milk a bit grainy).

Using a mesh sieve over a glass bowl, strain the cashew pulp so you’re left with a creamy result.

Pour the cashew milk into a glass bottle and store in the fridge for up to 4 or 5 days.

This cashew milk works great as a replacement for dairy milk in most baking or cooking recipes, and i LOVE it in cold brew.

Drink up!