Cashew Milk

Cashew milk is a staple in our home.  I make it every week and use it in smoothies, sauces, quiche, ICED COFFEE (come to Mama!), really any place that milk or half-and-half is called for.

Cashew cream has a thicker consistency - more like heavy whipping cream.  I use it in place of cream for sauces like Alfredo (I'll be posting a delicious Chicken and Veggie Alfredo recipe soon.) and popsicles (another future post).

You will find a video tutorial on the Spunky Coconut site for making cashew milk, as well as a great post by Elana of Elana's Pantry.

Cashew Milk

Ingredients:

1 1/2 cups raw whole cashews or cashew pieces, soaked several hours or overnight

3 1/2 to 4 1/2 cups fresh water (This seemed more like heavy cream or half and half to me)

4 1/2 to 5 1/2 cups purified water

Instructions:

After soaking, drain cashews and throw in blender.  Add fresh purified water starting at 4 1/2 cups.  Blend on low then increase to high and blend for several minutes.  

The milk starts at a grainy stage, then soon transforms into a silky, milk-like texture.  If you like your milk a little thinner, add up to another cup of water and blend again.

I store my cashew milk in a glass container with a pour spout and lid in the fridge for about a week.

Cashew Cream

Ingredients:

1 1/2 raw whole cashews or cashew pieces, soaked in water several hours or overnight

1 1/2 cups fresh water

Instructions:

After soaking, drain cashews and throw in blender.  Add 1 1/2 cups fresh water.  Blend on low then increase speed to high.  Blend several minutes.

Cashew cream freezes well (making it great for popsicles).  I usually freeze it in one-cup containers to use later in sauces.  It will defrost overnight in fridge.