Rich, creamy, and dairy-free, this homemade cashew milk is a simple recipe and easy recipe. It’s an inexpensive way to switch from cow milk to a vegan plant-based beverage.
The cashews must be softened. This is best done by soaking them in water overnight in the refrigerator. You can also boil them for about 10 minutes.
Drain the cashews and rinse them thoroughly, until the water runs clear.
Add the soaked cashews and two cups of water to a blender. Start low and increase the speed until the cashews are pulverized.
Blend in 2 more cups of water, the honey (or your sweetener of choice), vanilla extract (if you want to add flavor), and a pinch of sea salt. Most blenders will not fully breakdown the cashews. Simply strain the milk through a sieve, reserving the liquid.
Store the milk in a covered container in the refrigerator. It will last up to 4 days. It’s common for homemade cashew milk to separate. Just give it a good shake before using it.
You can freeze it to extend the life, but it might get a weird texture, which can easily be fixed by running it in the blender again.