I love almond mylk but this cashew mylk is something else. It’s so creamy and doesn’t separate when you add it to tea and coffee (try it in your coffee, you will thank me later). No need to buy a fancy mylk maker, all you need is a blender! When once the only alternative to dairy was soy and rice products, now replacement includes a variety of nut-based milks, and each has its own unique nutritional benefits.
Why we love cashew nut mylk:
- A lower calorie and high protein option while delivering a creamier consistency than other nut milks
- Contains healthy fats, protein, and a variety of vitamins and minerals
- Rich in the antioxidants lutein and zeaxanthin which are shown to improve eye health
- Consuming foods rich in vitamin K, such as cashew mylk, can help maintain sufficient levels of this protein
- Cashews contain compounds that may promote proper blood sugar control in your body.
Homemade Cashew Mylk (makes about 500ml)
- 1 cup organic cashews
- 2 cups water (and some more for soaking)
- Pinch of Himalayan Salt
To serve (optional): 2-3 dates and a pinch of vanilla seeds and ground cinnamon
- Gently clean the cashews under cold water and cover them with filtered water overnight. They will expand so make sure they are completely submerged.
- Once they have soaked, drain the water. At this point the cashews will be soft.
- Put the nuts in your blender along with 2 cups of water, a pinch of salt and also the dates/vanilla/cinnamon (if using) and blend at high speed for a few minutes (until it looks smooth).
- Put your metal strainer lined with a cheese cloth over a large bowl and pour the mixture in. Gather the cheese cloth and squeeze and press to extract as much mylk as possible.*
- Store the mylk in a sealed bottle in the fridge, it will keep for up to a week.
* Unlike most nut mylk, you do not need to strain cashew mylk but I like to to ensure its smooth. You do not need to strain it because there's no skin on the nut itself.
**First Published in 2016, Updated 2021**