Ingredients
Directions
Add all cashew milk ingredients to a high-speed blender and blend until smooth. You can use an immersion blender or blender that is not high speed, but you may have to blend and scrape sides of the blender with a spatula multiple times before you get the creamy consistency. It’s doable and still delicious! See Chef’s Notes for more tips and tricks.
Taste and add more cinnamon if desired.
Chef's Notes
Before you add the cinnamon
If you’re planning to use this milk in savory recipes that call for milk, then omit the cinnamon.
If you’re using an immersion blender or blend that is not high speed
High-speed blenders get this cashew milk so creamy that there is no need to strain after blend. Just blend and drink! However, if you’re using an immersion blender or blender that is not high speed, you may need to strain the milk if you’re unable to get it super smooth with multiple rounds of blending. Otherwise, the milk might be grainy.
Nut-free
Use sunflower seeds in place of cashews.
Creaminess Quotient
Use 3 cups of water for very creamy and 4 cups of water for less creamy.
Prep Ahead
Soak the cashews in water ahead of time and store in an airtight container in the refrigerator for up to 48 hours. Rinse them before making the milk.
Storage
Store homemade cashew milk in an airtight container or mason jar for up to 5 days in the refrigerator. You may need to reblend or simply stir the milk if the residue settles.
Ingredients
Directions
Add all cashew milk ingredients to a high-speed blender and blend until smooth. You can use an immersion blender or blender that is not high speed, but you may have to blend and scrape sides of the blender with a spatula multiple times before you get the creamy consistency. It’s doable and still delicious! See Chef’s Notes for more tips and tricks.
Taste and add more cinnamon if desired.
