If you have jumped on the homemade almond milk or coconut milk bandwagon, then you must try making your own cashew milk. It is equally as easy as making almond and coconut milk. Cashew milk also has a nice, rich flavor and is a bit thicker in consistency compared to the other two.
This recipe includes using raw cacao, one of my favorite ingredients! Cacao is a healthy way to enjoy your chocolate cravings. You can easily omit the raw cacao if you want to make plain cashew milk. And as I already mentioned, cashew milk is a bit thicker in consistency but if you prefer a thinner consistency, just add more water (1/2 cup to 1 cup more).
1 cup raw cashews, soaked for 4-6 hours
3 cups filtered water (up to 4 cups for a thinner consistency)
1 or 2 Tbs maple syrup (depending on your sweet preference)
2 Tbs raw cacao powder
1 tsp pure vanilla extract
pinch of sea salt
1. Rinse your soaked cashews and place them in your high speed blender.
2. Add the water, raw cacao, maple syrup, vanilla, and sea salt. Blend on high until the milk is completely smooth and thoroughly combined. If you want to add more water, do that gradually.
3. Once the milk is blended, strain it through a nut milk bag over a large bowl or container. Gently squeeze the bag to release the milk. You will notice there will not be much pulp left over in your nut milk bag compared to making the almond or coconut milk. Once you have squeezed all of the milk out, place it in an airtight container in your refrigerator. Remember, separation is normal while storing in the refrigerator. Just give it a good shake before pouring.