Smooth, creamy and naturally sweet, this dairy-free Cashew Milk recipe is a fantastic milk substitute. It’s also super easy to make. Unlike my almond milk recipe, and other nut milk recipes, it does not require a nut milk bag. You simply whip it up in the blender without the hassle of straining out the pulp. For that reason, Cashew Milk is my new favorite! I use Cashew Milk in smoothies and tea or splashed over a bowl of my healthy Paleo Granola.
I like to have a quart of this cashew milk ready in the fridge at all times. This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe. Cashew milk can be very foamy when first removed from the Vitamix. It will settle nicely after sitting in the fridge overnight.
- Discard soaking water and rinse cashews thoroughly until water runs clear
- Place cashews, (3-4 cups fresh) water, and salt in a vitamix
- Process on high speed 20-30 seconds
- Store in glass mason jar in refrigerator
On another note, I’ve been receiving many recipe requests of late. Katie asked for a Paleo barbecue sauce recipe. I’ve come up with one made of tomato sauce, smoked paprika, ground mustard seed, and orange juice, that I think you’ll love!
I broke out my grill yesterday (the first of May) to use the aforementioned barbecue sauce recipe; of course it snowed! The day before that was 80 degrees. Go figure. That’s just the wacky Colorado spring for you. I’m keeping my fingers crossed that the baby tomato plants in my teeny backyard survive.
In the meantime, I hope you enjoy this creamy cashew milk recipe. I sure am looking forward to some warm weather and drinking a creamy Thai ice tea made with this rich, silky cashew milk!
PS. Don’t forget about the cookies!