Cashew Milk

Cashew Milk

August 24, 2017
The Noil Kitchen Homemade Cashew Milk

Cashew milk has a naturally sweet full flavor and good 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.

Cashew Milk

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  • 1/2 cup organic raw cashews
  • 2–3 cups filtered water (for soaking the cashews)
  • 5 cups filtered water for the milk

    Tools: Glass jar with tight fitting lid; Blender; Fine sieve or cheesecloth to strain
  1. Rinse the cashews a few times, then place in a mason jar, cover with 2–3 cups of filtered water. Let sit for several hours or overnight in the refrigerator, changing the water once or twice.
  2. Discard the soaking water and rinse a few times. Wash the jar for use as the milk container.
  3. Place the cashews in the blender and add a small amount of the filtered water and blend.
  4. Scrape down the sides and add a little more water, and blend until smooth.
  5. Keep adding more and more of the water, blending in between, until all the water is added and the consistency is smooth.

The Noil Cook’s Note: For a smoother consistency, strain into the mason jar, then strain back into the blender, then strain one more time into the mason jar.

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