I’ve decided to start a series of ‘how to’ posts on the blog. I figured it would be great to have a resource on here for people to refer to for basics. You may already be making a lot of the things I will share in this series at home yourself and that’s great, but maybe there will be something in here you haven’t tried yet and this series will help you!
For the first post of this series, I’m going to be sharing how I make my homemade cashew milk. A lot of people in this paleo life are allergic or intolerant to dairy and thank goodness for nut milks! I love to make either almond milk (will be sharing a how to on that as well) or cashew milk at home and the process is very simple. Homemade cashew milk can be used in things like your tea or coffee, as a base for your ‘paleo muesli/granola’ or to make things like chia puddings.
Here’s the how to…
Homemade Cashew Milk
What you need:
- 250gm/8oz organic cashews.
- 1 vanilla bean/1tsp vanilla extract.
- 2 tsp maple syrup/raw honey (optional).
- Pinch Sea salt/Himalayan salt.
- Filtered water.
- Cheesecloth/nut milk bag/fine sieve strainer.
- Glass jars or bottles, for storing.
How to make it:
Soak cashew in 2 cups of filtered water overnight.
In the morning drain the cashews and add to a blender.
Pour in 2-4 cups of filtered water (the less water the thicker and creamier the cashew milk will be), you can start off with 2 cups and add more water if needed.
Add in the rest of the ingredients.
Blend until all ingredients are combined.
Using a fine mesh sieve/cheesecloth/nut milk bag strain the cashew milk.*
Store in a glass jar in the fridge for a week.
*Don’t throw out the left over cashew meal after straining the milk. Instead add it to a food processor to make a creamy paste like this…
You can use this creamy mixture to make a hummus type dip by adding in organic tahini, lemon, extra virgin olive oil, garlic and salt or add in some maple syrup/raw honey and make it into a sweet spread/dip.
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Not a problem Mireille! Oh I miss Wholefoods, hope you enjoy the cashew milk! 🙂
Thank you for these how to posts! I’ve just been in the US so stocked up on coconut oil (at Wholefoods) but will definitely make my own and the cashew milk in the future xxx
Thanks Ashley! It’s a simple recipe but I thought a series of these kind of posts would be good for people to have. Those flavour combinations you shared sound GREAT!
As usual, your photos are spectacular!
When I worked for Whole Foods, I taught a Nut Mylk class. It was a blast. We (well, I) came up with all sorts of interesting nut and flavor combinations and concoctions: Lemon Honey Cashew, Vanilla Chai Almond, Chocolate Cherry Macadamia, Lemon Rosemary Walnut, Chocolate Mint Pecan… My personal favorite is just what you’ve done here – the creamy sweetness of cashews, blended with a little vanilla and cinnamon.
Great job. Great post 🙂