I like making my own cashew milk because its rich and creamy and it tends not to split in coffee or tea. I won’t lie and say I never buy store bought plant milks (because I do), but I try not to do so all the time because commercial manufacturers do add rather a lot of extra unnecessary additives. (However, as with cow’s milk, they do fortify these milks as well, so remember to adequately supplement your diet if you decide to eschew the commercial plant milks entirely.) Of all the homemade plant milks I’ve made, cashew milk is my most successful one and everyone who has tasted it has loved it. It passes my “milk and cookies test” meaning it is delicious served neat in a glass with a cookie for dunking.
Nutrition-wise, cashews are one of the lowest fat nuts with around 82% of their fat being unsaturated, and of that, 66% is heart-healthy monounsaturated fat, like the kind you find in olive oil. It has been found that when added to a low-fat diet, monounsaturated fats can help reduce high triglyceride levels in diabetes patients. (Triglycerides are the form in which fats are carried in our blood and are what block our insulin receptors from activating and prevent glucose from entering our cells, thus keeping blood glucose levels high and contributing to the diabetes process.)
Cashews are also a great source of copper and a good source of phosphorus, magnesium, manganese and zinc. Its also great news that regular nut eaters tend to be slimmer than non nut-eaters and are also at a reduced risk of developing cardiovascular and coronary heart disease, gallstones and Type 2 Diabetes. Just stick to your portion sizes of roughly 1/3 c of nuts per day.
I make my cashew milk quite extra thick and creamy, but if you want a thinner drink, just add more fresh filtered water in 50ml increments until you get the consistency you like. I also recommend buying cashew pieces because its often cheaper than buying whole cashew pieces. If you’re buying in bulk, make sure you store your cashews in the fridge (for up to 6 months) or the freezer (for up to a year).
- 1 cup organic cashew nuts*
- 6 cups fresh filtered water
- 1 medjool date*
- Pinch of sea salt or pink Himalayan salt
- Pinch of cinnamon (optional)
- 1/2 tsp vanilla extract or vanilla bean paste (optional)
- Blender, preferably a high speed blender*
- Nut milk bag*
- Bowl for soaking
1. Soak your cashew nuts overnight (or for at least 4 hours) in 2 cups of fresh filtered water with the medjool date and a pinch of salt. You’ll be amazed at how plump and moist the nuts will become after even just a few hours of soaking.
2. After soaking, drain the pre-soaked nuts (and de-pitted medjool date) and add them all to a high speed blender with 4 cups of fresh filtered water. You can now add a pinch of cinnamon and 1/2 tsp of vanilla. This is optional, but I highly recommend it because of how delicious it makes the end product! Blend this mixture on a high speed for 1-2 minutes, depending on how powerful your blender is.
3. Strain the mixture through your nut milk bag* and store in a jar or milk bottle in the fridge. It will keep for up to 3 days.
Tip: You can save any remaining strained nut pulp by freezing it and adding it to cookies or other baked goods at a later date, however if you have a high speed blender, you’re unlikely to have much or any pulp leftover.
Sources: World’s Healthiest Foods, Journal of Biological Chemistry, Livestrong, “How Not to Die” by Dr Michael Greger MD
*I’ve popped in a few affiliate links into this post, directly with Nutri Ninja (worldwide) and Amazon (UK), so if you’d like to support what I do here at Our Little Organic Life, then please do shop via these links – you don’t pay any more and I get a small commission. Thanks!