Oh, and head’s up, the color of your nut milk may vary, but who cares?! If you’d like for it be sweeter, add a couple of dates. I recommend using raw cashew butter to get the most nutrition (not a big supporter of brands that have added oils, salts, and sugars in processed varieties), Buuuuut, if you’re really in a pinch, you could use any nut butter of your choice.įor this cashew milk, I added a tiny bit of almond butter for more of a nutty flavor. Be careful not to soak your cashews for too long. Place in a pot of water, bring the water to the boil, then remove from the heat and cover. If you don’t have time, you can soak them the fast way. Unlike regular nut milk recipes, there is no soaking the nuts ahead of time or straining the nuts after blending best of all, there’s no mess! Just blend the raw nut butter with other ingredients a couple of other ingredients done! This recipe calls for you to soak your cashews overnight. You pour you a nice bowl of insert healthy cold cereal, grab the milk only to realize that there is barely even 4 tablespoons in the carton! Sure the nut milk I made was tasty and perhaps even tasted better than the store bought version because I mean, why wouldn’t it? It was fresh squeezed–homemade! There comes a time in every vegan’s kitchen where they think “You know what? I want to make my own nut milk” fast forward “Oh my gosh, look at the mess I made!” “What do I do with all this pulp?!” “Who’s gonna clean this up?” Want to make cashew milk in a pinch? Just blend raw nut butter with other ingredients you might like to use and you’re done!

Cashew milk recipe not soaked