The idea of making milk intimidated me for so long. And I also wanted to avoid the millions of jokes my husband would (and does) make to see me “milking” my nutbag utter to squeeze out the liquid. Cashew milk is my favorite to make for a few reasons :

1) No heavy soaking required (soaking nuts is just one more thing to add to the list!)

2) It’s creamy as all get out.

3) It produces very little to no pulp which means less clean up!

4) The froth is a mile high!

5) I find the flavor to be more on the mild side of nut milks, which I like. This makes it versatile for baking, smoothies, etc.

If you’ve been a bit apprehensive to try making your own milk, maybe try starting with Cashew! I always recommend getting organic if available. I grab the the large container at Costco and store it in our fridge.

Yields1 Serving

1 cup Cashews

4 cups filtered water

1 tsp Monk fruit (or omit)

1 tbsp Vanilla extract

½ tsp Vanilla Powder or 1 Vanilla Bean, Seeds Scraped

In a high powered blender, add 1 cup of raw cashews. Add 4 cups of filtered water, vanilla beans, monk fruit (or stevia), and vanilla extract. Blend on high for 2 minutes. Now this last step is optional : cashews produce minimal pulp so if you don't mind some, then stop here, you're job is complete! If you want it fully strained, you will line your container with a nutmilk bag. Slowly pour in the cashew milk until it is all inside of your pitcher. Using a milking motion, squeeze and ring out the remaining milk out of the pulp. Store in the fridge! (TIP : You can also save the pulp for smoothies or protein power balls if you'd like!)

Ingredients

1 cup Cashews

4 cups filtered water

1 tsp Monk fruit (or omit)

1 tbsp Vanilla extract

½ tsp Vanilla Powder or 1 Vanilla Bean, Seeds Scraped

Directions

Vanilla Cashew Milk

Ingredients Directions

Vanilla Cashew Milk

Ingredients

Directions

rachbrooke