Nut milks are great for anyone trying to reduce or eliminate dairy products from their diet. You can find packaged nut milk in almost every grocery store these days and homemade takes just a few easy steps. I would say nut milks have definitely arrived.
While store bought nut milk can be convenient and are certainly a bold step away from dairy, there’s simply nothing like fresh homemade nut milk. It’s healthier and better tasting, and you don’t end up with all sorts of unwanted fillers and flavoring; just pure nutty goodness. I’ve tried just about every nut for nut milk and they’ve all gotten a giant hug from me. Almond Sylk, Brazilian Banana Nut Milk.
Cashew milk is one of the easiest nut milks to make because cashews don’t have any skins. That means you just soak and blend to silky perfection and it’s ready to use. No straining necessary. The first time I made cashew milk, I couldn’t believe how rich and delicious it was.
Cashews are naturally sweet and lower in fat than some other nuts. That’s because technically they are seeds that grow on the end of the cashew apple. Cashews contain a lot of important nutrients. In fact, they are nutrient dense (more than 80 nutrients) with a variety of fats, proteins, vitamins and minerals, especially copper, magnesium, zinc, vitamin C, oleic acid (the same fat found in olive oil) and omega-6 fatty acid. Cashews are also high in fiber which helps slow down the absorption of sugar and stabilize blood sugar levels. A stellar nut that deserves a lot of use.
This recipe can be used to make cashew milk, half and half cashew milk, pourable cashew crème, and whipped cashew crème topping. You can make all four using the same two ingredients. The difference between them is simply the amount of water you use. All four versions taste incredibly good and can be used in any number of ways. I’ve used my cashew recipes for sweet and savory dishes including frosting, pudding, ice cream, soup, salad dressing, pie, cake, sauce, and quiche. And I have to say I have always been thrilled with the results every time.
Sweet Whipped Cashew Crème, Crème & Milk
It’s important that you soak the cashews beforehand for at least 2 hours. Soaking removes dust and debris from the nuts, increases enzyme activity (making them more digestible), releases nutrients, and removes physic acid which inhibits mineral absorption. Soaking also helps the cashews blend to a silky smooth consistency. If soaking longer than 8 hours, you may want to refrigerate to preserve freshness. If soaking longer than 24 hours, you will need to rinse and replenish the water.
This recipe is really four recipes in one. It produces full-bodied cashew milk, half and half cashew milk, pourable cashew crème, or whipped crème, depending on how much water you add.
You can add sweetener, and vanilla and/or other flavorings once blended, however keep in mind that unsweetened cashew milk works better in savory recipes.
Amounts of water you will need:
For Cashew Crème – add 1 1/4 cups of water. Produces about 2 cups thick pourable crème.
For Cashew Half and Half – add 2 cups of water. Produces about 2 cups thick cashew milk similar to dairy half and half.
For Cashew Milk – add 4 cups water. Produces about 4 cups full-bodied milk.
- 1 cup cashews, soaked in water for 2-8 hours then drained and rinsed
- 1/2 – 4 cups water (as indicated above)
- Sweetener to taste (optional)
- Add cashews and amount of water designated to a blender.
- Blend until very smooth, scraping down the sides periodically during blending with a spatula. This will take a minute or two if making the whipped crème. If you have trouble blending, add a bit more water but try to keep it to the suggested amount.
- Use immediately or store refrigerated up to 3 days.