Here's a simple and fast recipe for homemade cashew milk using a Vitamix or other high-speed blender. Cashew milk is creamy, delicious, and easy to make. It's a great dairy-free alternative to cow's milk and can be used in smoothies, coffee, cereal, or enjoyed on its own.
Ingredients
- 1 cup raw cashews
- 4 cups filtered water (plus additional for soaking)
- 1-2 tablespoons maple syrup, or other sweetener (optional, I use dates sometimes, too.)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt (optional)
Instructions
- Soak the Cashews
- Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours, or overnight. This softens the cashews and makes them easier to blend.
- After soaking, drain and rinse the cashews thoroughly.
- Blend the Cashews
- Place the soaked cashews in the Vitamix blender.
- Add 4 cups of filtered water.
- Add Optional Ingredients
- If desired, add 1-2 tablespoons of sweetener, 1 teaspoon of vanilla extract, and a pinch of salt.
- Blend Until Smooth
- Start the Vitamix on a low speed, then quickly increase to the highest speed. Blend for about 1-2 minutes, or until the cashew milk is completely smooth and creamy. Cashews blend very well, so there's no need to strain the milk unless you want an ultra-smooth texture.
- Store the Cashew Milk
- Pour the cashew milk into a glass jar or bottle and refrigerate. It will keep for about 3-4 days in the refrigerator. Shake well before using, as it may separate over time.
Tips
- Adjust Sweetness: You can adjust the sweetness to your liking by adding more or less sweetener.
- Flavor Variations: Try adding a bit of cinnamon, nutmeg, or cocoa powder for different flavor variations.
- No Need to Strain: One of the great things about cashew milk is that you don't need to strain it, unlike some other nut milks, making it quick and easy to prepare.