Cashew milk has a naturally sweet full flavor, fitting for any dish that needs a non-dairy milk.
Cashew milk is great for cream sauces because it reduces evenly and consistently. The water to cashew ratio can be adjusted as needed for your sauce or condiment. For reduction or thickened sauces, 1/2 cup cashews to 5 cups water works well. Higher ratio like 1/2 cup cashews to 1 cup of water works well for dipping sauces giving a consistency similar to mayonnaise. Organic raw cashews are best for the milk.
Cashew milk is very perishable and will keep for only a two to three days. Store in the coldest part of the refrigerator until needed. Be sure to put a date on the jar before storing in the refrigerator.
Tools Used in this Recipe
- Glass Jar with tight fitting lid
- Fine sieve or cheesecloth to strain
- 1/2 cup organic raw cashews
- 2–3 cups filtered water for soaking the cashews
- 5 cups filtered water for the milk
- Rinse the cashews a few times, then place in a mason jar, cover with 2–3 cups of filtered water.
- Let soak for several hours or overnight in the refrigerator, changing the water once or twice.
- Discard the soaking water and rinse the cashews a few times. Wash the jar for use as the milk container.
- Place the cashews in the blender and add a small amount of the filtered water and blend.
- Scrape down the sides and add a little more water, and blend until smooth.
- Keep adding more and more of the water, blending in between, until all the water is added and the consistency is smooth.
- For a smoother consistency, strain into the mason jar using a cheesecloth or fine sieve, then strain back into the blender, then strain one more time into the mason jar.