Wednesday, December 8, 2010

Homemade Cashew Milk

My kids love soy milk and almond milk, but let's face it; many of them are processed. This recipe for cashew milk creates very rich, creamy and sweet nut milk with no preservatives or unknown ingredients. You can have better tasting nut milk without lecithin, xanthan gum, potassium citrate or any other mystery ingredients! My kids love this cashew milk; especially my two-year old. You can use it in cereals, for smoothies, for baking, by itself (It’s like a vegan protein shake!) and I love it in my coffee or tea in the mornings.

This is one of my favorite recipes because it is so quick and easy! I make it once a week. As a busy mom, it's nice to pour a glass in the morning and feel totally satisfied.

Cashew Milk

Ingredients: (these amounts can be altered to suit your individual tastes I usually double the recipe.)
1 cup raw cashews
4 cups water
2 tablespoons agave nectar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg

Before making milk the cashews should be soaked in water at room temperature for 3 hours or more. (I usually just soak mine overnight) and then thoroughly rinsed. Soaking the cashews starts the nut germinating and increases the nutritional content of the nut. It also reduces the natural enzymatic inhibitors present in the nut and improves digestibility and nutrient absorption.

1.    Discard soaking water and rinse cashews thoroughly until water runs clear
2.   Place all ingredients in a blender. (I use a vitamix. If you don’t have a vitamix, you may have to strain the cashew milk.)
3.   Process on high speed 20-30 seconds
4.   Store in glass mason jar in refrigerator for up to a week.

Cashew milk is very foamy when first removed from the blender but usually settles after sitting for a few hours in the fridge. 


  1. Ih huh...The secret is in the Blue Agave...that's tequila cacti! I could probably handle this milk too...especially in my morning coffee. You go Rachel!