Cashew milk


This morning I made cashew milk. It stands as my favorite of the non-dairy milks I have made so far (including oat, almond, and coconut). The process is the same. I soaked one cup of nuts in a medium-sized mixing bowl overnight, rinsed them in the morning, added 4 cups of fresh water to the bowl and then mixed the two ingredients with my immersion blender. It homogenized much more quickly than the milks, which makes sense because cashews are so soft and less fibrous than most nuts. And straining the solids through a nut milk bag (my repurposed mesh produce bag) was quicker and easier than with the other three. The cashew milk is mildly sweet and very rich. This one might be my jam for a while. Or at least until my recently restocked supply of bulk cashews runs out, which I’m guessing won’t take long, as the milk is a morning breakfast and evening dessert kind of treat. I’m continually amazed by how easy it is to make milk from grains nuts and seeds. I’d also like to make sunflower seed, hazelnut, and rice milk.


Many of the rubber gaskets for my swing top glass bottles have started to become brittle are breaking down. I searched high and low at my local hardware and kitchen supply stores for replacement gaskets but came up short. So I went online and found some on ebay. Purchased them and wrote a note to the seller asking if he could send them without any plastic and as little packaging as possible. They arrived today loose (12 in total) in a small paper manila envelop. With a stamp. No plastic. Fantastic. But I’m still hoping to find a local source.

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4 Responses to Cashew milk

  1. Rachel January 17, 2013 at 6:15 am #

    Have you tried making hemp milk yet? So easy and yummy! Also, where did you get your glass bottles?

    • Colleen January 21, 2013 at 4:23 am #

      Hi Rachel! No I haven’t tried hemp milk yet, but that’s a wonderful suggestion because I love hemp seed and I can get it in bulk the Alternative Food Co-op! Thanks for the comment——I can’t wait to try that!

      • Colleen February 4, 2013 at 10:58 pm #

        Hey Rachel! I just realized I was so excited about your suggestion that I didn’t respond to the second part of your comment! My apologies. I got my bottles from my local family-run hardware store, Adler’s here in Providence. The brand is Bormioli Rocco. It’s an Italian glass company. Their products are widely distributed here in the states. Hope that helps!!

  2. GalyaB May 17, 2016 at 4:05 pm #

    I tried making cashew milk about 10 days ago. I don’t know what went wrong, but I could hardly forse a little bit down my throat. Although I added only 3 cups of water instead of 4 it still tasted more like water, than milk. I used some to cook oatmeal for the kiddos, then ruined my coffee by adding cashew milk, then had to throw the rest out.
    I’m all willing to switch to cashew milk, but keep wondering what I did wrong. I thought it could be because I used a imersion blender instead of a jug-style blender that was recommended, but I see you used imersion blender too… Not sure where and how I screwed it up.

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