Cashew nut milk is a healthy, vegan alternative to dairy milk. It’s easy to make and you can use it in all the same ways. For those who want to avoid dairy but also want something creamy, this nut-based beverage is a great option.
Cashews are high in protein, fibre, magnesium, and unsaturated fats, making them a great addition to any diet plan. Like other nuts, cashews contain healthful vitamins and minerals such as iron, calcium, and vitamin E. They’re also gluten-free for those with celiac disease or other food allergies.
It is relatively simple to make cashew nut milk. You can adjust the portion based on your needs and the ratio of cashew nut to water is 1:3. This nutritious milk substitute is perfect for those who are lactose intolerant, vegan, or simply looking for a new taste.
Check out our soymilk recipe as well.
Cashew Nut Milk | Dietplan-101
Ingredients:
- 10.5 oz (300 g) cashew nuts
- sweetener (to taste)
- 3 quarts (3 L) water
Instructions:
- Rinse cashew nuts a few times, then soak them with clean water overnight. Drain.
- Put 1 cup of soybean into a blender, then add 3 cups of water (the ratio is 1:3).
- Process on high speed until the mixture is very fine, then strain through a colander lined with a coffee cloth (or cheesecloth).
- Hold up the cloth and lightly squeeze out the milk. Repeat the same for the remaining cashew nuts.
- Strain the cashew nut milk through the cheesecloth again into a large microwave-safe glass bowl.
- Cook (WITHOUT lid or it will spill) on high in the microwave (1000 W) for about 45 minutes or until boiling, then continue to boil for another 1-2 minutes.
- Remove and set aside to cool for a while.
- Sweeten to taste with sweetener and serve either warm or cold.
- Keep refrigerated for up to 3 days.
Cashew Nut Milk
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Ingredients
- 10.5 oz cashew nuts
- sweetener to taste
- 31.5 oz water water to soak not included
Instructions
- Rinse cashew nuts a few times, then soak them with clean water overnight. Drain.
- Put 1 cup of soybean into a blender, then add 3 cups of water (the ratio is 1:3).
- Process on high speed until the mixture is very fine, then strain through a colander lined with a coffee cloth (or cheesecloth).
- Hold up the cloth and lightly squeeze out the milk.
- Repeat the same for the remaining cashew nuts.
- Strain the cashew nut milk through the cheesecloth again into a large microwave-safe glass bowl.Cook (WITHOUT lid or it will spill) on high in the microwave (1000 W) for about 45 minutes or until boiling, then continue to boil for another 1-2 minutes.
- Remove and set aside to cool for a while. Sweeten to taste with sweetener and serve either warm or cold.
- Keep refrigerated for up to 3 days.
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