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Cashew Milk

Turn a shelf-stable pantry nut into delicious milk.

Ingredients

1/2 cup raw cashews
2 cups water
maple syrup or honey, maybe?
a few drops of vanilla
a pinch of salt

Method

Soak the cashews in water for 8 hours, or overnight.
I’ve also tried blending the cashews from raw. It works alright, the resulting milk is just much grainier.
Drain the cashews from their soaking water.
Put the cashews in the blender first, then just enough water to barely cover them. Blend on high. This is where the blending of the cashews and the smoothness of the milk actually happens.

Notes

If you’re in a rush, you can pour boiling water over the cashews to soften them, and soak them in that for a shorter amount of time. (I haven’t tried this, I wonder if it has an effect on flavour?)
When aiming for smoothness, in general start with the most viscous blend possible, and then water it down only once you’re sure things are as smooth as you want.
I find this is particular relevant with cashew milk, especially if you’re starting from raw cashews.
I imagine the blade trying to cut a stray floating piece of cashew. If you were trying to slice through a cashew, you’d put it on a cutting board. On one side the blade is pushing into the cashew, and on the other wise of the cashew the cutting board is supporting the cashew so it doesn’t just bounce away from your knife.
In the blender, things aren’t so different from on a cutting board. On one side the blade is pushing into the cashew, and on the other side of the cashew is the surrounding liquid. It is of course possible for high powered blenders to cut through something, even if they’re slicing through mid-air. But it’s still helpful to have something to support the other side of the cashew.
In other words, we want to create resistance that forces the thing we’re cutting to be moved into the blade and cut in half rather than moved through space away from the blade. The more viscous the liquid is, the more resistance there will be for the cashew to move away from the blade, and the more likely it will be cut in half rather than just stirred.
URL: https://downshiftology.com/how-to-make-cashew-milk/

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
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    "1/2 cup raw cashews\n",
    "2 cups water\n",
    "maple syrup or honey, maybe?\n",
    "a few drops of vanilla\n",
    "a pinch of salt\n"
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  "method": "*   Soak the cashews in water for 8 hours, or overnight.\n*   I’ve also tried blending the cashews from raw. It works alright, the resulting milk is just much grainier.\n*   Drain the cashews from their soaking water.\n*   Put the cashews in the blender first, then just enough water to barely cover them. Blend on high. This is where the blending of the cashews and the smoothness of the milk actually happens.\n",
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