LivingLinda.com
  • About
    • Disclosure
    • Privacy Policy
  • Moving to/Living in Portugal
  • Caturday
    • Caturday 2023
    • Caturday 2022
  • Pet/House Sitting
  • Recipes
  • Shop
    • Art Gallery
    • Photography
    • Coloring Club Yearly Membership
    • Massage Therapy
    • Books >
      • Coloring Books
      • Cookbooks
      • National Pancake Day Sale
      • Massage >
        • Prosperous Massage Practice
  • Travel
    • Caribbean
    • Costa Rica
    • Cruising
    • Europe
    • United States >
      • Alaska
      • Arizona
      • California
      • Colorado
      • Florida
      • Georgia
      • Hawaii
      • Maryland
      • National Parks & Monuments
      • Nevada
      • New Mexico
      • Virginia
      • Washington
      • Washington DC
  • Contact
  • Blog

Homemade Cashew Milk

9/15/2021

0 Comments

 
Creamy, smooth, and delicious, use homemade cashew milk anywhere you would use dairy-based milk.
Picture
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
No milk in the house but you want to make pancakes!  Try using a nut based milk and this recipe for cashew milk is perfect.
Need a new pancake recipe?  Check out my Perfect Pancakes eCookbook where I share over 50 gluten free pancakes.  Click here to order your copy!
Picture
Homemade Cashew Milk
Yields 4 cups

Ingredients:
1 cup raw cashews, raw, unsalted and preferably organic
1 cup water, for soaking
4 cups filtered water
Sweeteners like honey, sugar, or maple syrup, to taste, (optional)
 ​
Directions:
Place the cashews in a bowl and cover with water. Let stand overnight or for at least 2 hours.

Drain and rinse cashews from their soaking water and rinse them thoroughly under
cool running water. At this point, the cashews should feel a little squishy if you pinch them.

Combine the cashews with 4 cups filtered water in a blender. Blend at the highest speed for 2 minutes.

Refrigerate cashew milk in sealed containers in the fridge for up to three days.

NOTES:
I don’t sweeten the cashew milk but if you like your milk on the sweet side, you can add your choice of sweetener to taste.

You can make other nut milks by substituting the same amount of nut (i.e. walnuts, pecans, etc) for the cashews. Still soak the nuts for at least 2 hours.

If you don’t need 4 cups of nut milk, make smaller quantities using 1 to 4 ratio (i.e. 1/4 cup nuts to 1 cup water, etc.)
0 Comments

    Linda Roisum

    Chief taste-tester and food finder

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    November 2021
    September 2021
    May 2021
    September 2020
    April 2020
    March 2020
    February 2020
    July 2018
    April 2018
    December 2017
    April 2017
    April 2016
    March 2016
    November 2015
    October 2015
    September 2015
    April 2015
    June 2014
    March 2014
    December 2012

    Categories

    All
    30 Minute Meals
    Appetizer Recipes
    Art
    Breakfast Recipes
    Bright Line Eating
    Burgers
    Caldas Da Rainha
    California
    Christmas
    Coimbra
    Condiments
    Cooking For Two
    Dessert Recipes
    Dips
    Freebies
    Holiday
    Hysterectomy
    Keto Recipes
    Lisbon
    Main Course Recipes
    Monthly Recap
    Moving To/Living In Portugal
    Museums
    One Pot Meals
    Portugal
    Poultry Recipes
    Red Meat Recipes
    Round-Ups
    Salsa & Guacamole
    San Diego
    Seafood Recipes
    Side Dishes
    Slow Cooker/Crock Pot Recipes
    Smoothies
    Soups & Stews
    Street Art
    Warm Drinks
    What I Ate
    Zoo

    RSS Feed