Homemade Cashew Milk is my favorite everyday dairy-free milk. It’s creamy, rich, so easy to make, and requires no straining! 2 ingredients are all you need to make this delicious plant-based milk alternative. Vegan and gluten-free!
Optional
Nutrition info does not include “optional” ingredients.
Use a high-speed blender to get the cashews perfectly smooth so you don’t have to strain them: I use Vitamix.
Sometimes cashew milk separates. All you need to do is just give it a shake.
I prefer making cashew milk with just cashews and water. If you want to sweeten it you can use dates or maple syrup.
If using cashew milk in a savory recipe don’t sweeten it. If making sweeter recipes like vegan blueberry pancakes or french toast casserole, sweetening the milk just a tad.
You’ll want to use this milk pretty quick, within 3 days or it starts to sour. A half batch can be made as well.
If you want thinner or thicker milk simply adjust the amount of water used when blending by about 1/4 – 1/2 a cup. Make it work for you.
Find it online: https://shaneandsimple.com/easy-homemade-cashew-milk-recipe/