2-Ingredients Homemade Cashew Milk
I know it’s hard to believe, but cashew milk only requires two ingredients and takes about 10 minutes to make. The richness and creaminess of cashew milk is unmatched to any other milk-alternatives out there! I highly recommend you try it!
I won’t tell you my entire life story…
But I’ll tell you how this recipe came to be (because it was a big problem-solving moment!) On a freezing day in January, I found myself in a pickle standing in front of the milk aisle at my local grocery store and seeing not one single carton of milk! People apparently went wild buying out all the milks because there was snow in the forecast. I knew I wasn’t going to survive without milk in the house for the next week so I pivoted my plan. And after researching how to make all the milk alternatives out there - I landed upon the easiest of them all… CASHEW MILK! Turns out, it’s not just the easiest of them all. It’s actually also the most closely resembling to milk of them all, creamy, rich, and slightly (naturally) sweet. I’m not lactose or dairy-free by any means, but if I had to live without cow’s milk - this would be my number one choice.
Ingredients:
2 cups of cashews (unsalted and unroasted)
7 cups of water
…that’s it!
Equipments:
Full size blender (not a personal one)
Pot or kettle (I use this kettle!)
Glass bottle for storage (I use these air-tight ones!)
Instructions:
Immerse cashews into water and bring to a boil either straight in your kettle or in a big pot
Once water reaches boiling point, turn off the fire and let cashews soak in the hot water until it cools down a bit
Pour the boiled water and cashews into blender
Blend on high for 40 seconds
Serve warm or chilled
Store in an air-tight container in the refrigerator for up to 4 days
