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 they have no skins, no straining is involved. You just soak then blend to silky perfection and your milk is ready to use. 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 is for milk, half and half, pourable cream, and whipped cream topping. You can make any of these using the same two ingredients; cashews and water. The difference between them is simply the amount of water you use. All four versions are delicious on their own and can be used in any number of sweet or savory dishes including frosting, pudding, ice cream, soup, salad dressing, pie, cake, sauce, and even quiche. I’ve used them in countless dishes and have been thrilled with the results every time.
I hope you enjoy it.
This recipe is raw and gluten/dairy-free.
Sweet Cashew Milk and Cream
This recipe is really four recipes in one. It produces full-bodied milk, half and half, pourable cream, and whipped cream depending on how much water you add.
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.
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.
- 2 cups cashews, soaked 2 – 8 hours then drained
- Amount of water designated below
Pourable Cream – add 1 1/4 cups of water. Produces about 2 cups thick pourable cream.
Half & Half – add 2 cups of water. Produces about 2 cups thick cashew milk similar to dairy half and half.
Milk – add 4 cups water. Produces about 4 cups full-bodied milk.
- Add cashews and amount of water using 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 cream. 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.
