Cashewmilk (Filtered Water, Cashews), Contains 2% or Less of: Almond, Vitamin and Mineral Blend (Calcium Carbonate, Vitamin E Acetate, Vitamin A Palmitate, Vitamin D2), Salt, Locust Bean Gum, Sunflower Lecithin, Natural Flavor, Gellan Gum, Ascorbic Acid (to protect freshness).
I made this today, and it is so delicious. I used 3/4 cup raw cashews and 1&3/4 cup water win my Vitamix, it was ready in about 45 seconds. So creamy and delicious, will definitely make again and going to also try the oat milk.
Every recipe of yours is so great!I have tried cashew milk twice but on 2nd day, the cashew pulp and water get separated in the glass bottle. Does that mean it has gone badWith your exact measurements, I get 3 bottles of 12oz cashew milk which I plan to use for 3 days.Thanks again.
Just like traditional mozzarella di bufalo, our cashew-based vegan version is the perfect answer for everything from pizzas to caprese salads and paninis. Creamy, smooth, and perfect. Melts and Browns. Delicious Hot or Cold.
HiMade the cashew milk this morning. So easy to do and I love the taste.I could not get it from our supermarket,so my husband found your recipe , so glad he did. I will not be buying it again when it is so simple.
Just made this milk, how wonderful. I was surprised by the full body taste. You can see the fat droplets rise to the surface in the soaked water, an indication of creaminess. I added some nutmeg. Thanks.
To create Native Forest Cashewmilk Powder we press fresh, raw cashews to extract their creamy cashew milk. Adding only plant-based inulin with its prebiotic benefits enables us to dry cashewmilk into this delicious and convenient powder. As a creamer, it dissolves beautifully when stirred into coffee or tea. Stir it thoroughly into hot water to make a wonderful beverage you can enjoy on its own or poured over cereal. Blend it into your favorite smoothies or add it to curries, gravies, soups, sauces, salad dressings and sandwich spreads to enhance creamy goodness with a nutty nutritional boost!
Homemade cashew milk is creamy, delicious, and so easy to make. With just three simple ingredients you can make your own nut milk from scratch and use it everything from your morning coffee to your favorite recipes. This is an easy staple recipe and a great alternative to buying expensive plant based milks.
Step One: The first step in the process of making cashew milk is to soak your cashews. To do this, add the cashews to a large measuring cup or bowl and cover with filtered water. Cover and place the cashews in the fridge overnight to soak.
Step Two: Next, drain the soaked cashews and add them a high-powered blender. Next add the filtered water and a pinch of salt to the blender as well. This is also the time to add any optional flavor additions to your milk like maple syrup, dates, or cinnamon.
Step Three: Blend the cashews on high for 2-3 minutes until the milk is completely smooth and creamy. There should be no lumps or bits of cashews remaining after the milk has been blended and it will be pretty frothy.
You may be surprised to know that you do not have to strain cashew milk after it is blended. Unlike almond milk, that needs to be strained and have the pulped removed, cashews break down completely once blended so there is no need to add the extra step of straining the milk.
If you have a high-powered blender, blending on high for a few minutes should do the trick. However, if you do not have a very high-powered blender, you may find that you still have a few bits remaining even after blending for a while. If that is the case, I recommend pouring the milk through a fine mesh sieve or strainer before bottling.
Also, I want to note that all of the nut milks I tasted were unsweetened versions, except for Forager Project, which is sweetened with dates, and New Barn Original, which is sweetened with maple syrup.
Other notes: I drink this milk regularly. Long ago I tried it on a whim and was stunned by how much more I liked it as compared to almond milk, so I switched. I have used this cashew milk in a lot of baked goods like these Chocolate Peanut Butter Cupcakes and these Whole Wheat Pancakes with great results.
Ingredients: Cashewmilk (filtered water, cashews) Contains 2% of less of: Almond butter, vitamin and mineral blend (including calcium carbonate, vitamin E acetate, vitamin A palmitate, Vitamin D2), Sea salt, natural flavor, sunflower lecithin, locust bean gum, gellan gum, ascorbic acid.
Disclaimers: Of course, all of my opinions here are very subjective, so if you drink nut milk regularly, it may be worth it for you to buy several and do a taste test of your own. All of the nutritional information was typed from the outside of the packages. Ingredients and nutrition may change, so check these ingredients and the nutrition when you purchase.
I have very limited choices as I live an hour from the city and big grocery stores. I make an occasional trip to civilization to stock up on non-dairy items not available at home. I keep trying these nut milks in hopes of finding a perfect balance of creamy thickness, smooth mouth feel, no aftertaste, and slightly sweet.
I prefer the milder, slightly sweet taste of unsweetened cashew milk to that of unsweetened almond milk. I think that cashew tastes a bit closer to dairy milk than almond. I use Silk unsweetened cashew milk.
Hi Joanne, thanks for doing this comparison. I have been thinking of switching from cows milk to nut milk so this came at a great time. Here in British Columbia Canada I can get three of your suggestions. I was wondering if you tried any of these nut milks on cereal and if you did what did you think Nancy
This is one reason why we advocate making your own cashew milk, it is really really simple, even more so than the other alternative milks. Cashews are such a soft nut that after you are finished blending, there is no pulp that needs to be strained away. And much like our beloved cashew cream, cashew milk is ultra creamy comparatively to other nut milks.
It costs, at most $3.75 to make one batch of this cashew milk, depending on your brand of cashews! The milk that you make at home is extremely different than any cashew milk you will buy at the store. Store-bought cashew milk is in comparison watered down, so while the cost of the store-bought cashew milk might be around the same price or less than what it takes to make at home, you make up for in high quality for the homemade version.
So with everything, you have to weight the benefits of whether it not it makes sense to make it at home. We recommend at least trying it if you are interested to see where it might make sense in your routine. Fresh cashew milk really tastes totally different and it is worth making it at least once to see for yourself!
It happened: I've started making homemade cashew milk. Not because I'm worried about additives and toxins, carrageenan, blah blah blah, but because I finally found a non-dairy milk that's simple to make and tastes good (still shuddering from the oat milk experiment). This cashew milk recipe comes together quickly in a high speed blender, and you can put it in your coffee, cereal, smoothies, and bake with it.
It's not that soy milk or other non-dairy milk is difficult to find. It's that we go through so much of it. We use milk each day for coffee, baking, and some savory dishes like mashed potatoes. Living in Chicago, I take a train or walk to the grocery store, and half gallons of soy milk are very heavy if you're carrying several bags of groceries. And back to point one, we use so much that it's necessary to grab at least two cartons at a time unless you want to make multiple trips to the grocery store per week.
One day in the recent past, it was pouring outside and we were, GASP, out of soy milk. I wasn't feeling black coffee, and I felt like going outside in the rain even less. I am the type of person who will go to great lengths to DIY something before buying it. Once I sewed a new pillowcase before bed because I didn't feel like doing laundry. Creative problem solving, yo. Staying true to this methodology, I decided to try making cashew milk with a bag of cashews I found in the kitchen.
Depending on where you buy your cashews, making your own milk will definitely be cheaper than buying storebought cashew milk, and cheaper, or at least on par with, the cheapest non-dairy milk brands. Cashews are $7-8/lb here, and you'll get approximately 1 gallons of cashew milk per pound of cashews, or more if you prefer a thinner milk. 2 out of 2 people who live in this house liked homemade cashew milk better than storebought soy milk. Not bad!
I was making my own almond milk for quite a bit of time, and totally preferred the taste over the store bought stuff. but what broke my heart was throwing away all that almond pulp! Any suggestions on what to do with it I found a few recipes but nothing mind blowing or super appealing.
I like making cashew milk since it doesn't have any pulp to strain out! Besides composting the almond pulp, maybe bake it into muffins or disguise it in a sauce Bake it into a dish for more fiber (since vegans are lacking in fiber, of course).
I applaud your resourcefulness. Making a pillow case so you don't have to do laundry Outstanding!I haven't made my own milks before, but I keep meaning too. Cashew sounds like a good place to start, because having to strain through a nut bag seems like effort.
Step 5: place your nut milk bag or clean dish towel over a large bowl or pitcher. Carefully pour the cinnamon date cashew milk into the bag or towel and strain the liquid into the bowl. Use your hands to wring out all of the milk. There you have it!
This was my first attempt at making my own nut milk and although it was not without trials, the end result is amazing! I will need to purchase something better than my food processor but this recipe is THE reason to do so! Thanks so much for sharing Monique! 781b155fdc