Go Back
Two bottles of freshly made cashew milk and a jar of raw cashews

DIY Creamy Cashew Milk Recipe

A Pleasing Life
Cashew milk is my favorite plant-based milk. It's so creamy and versatile. Plus this recipe has 2 basic ingredients and you can add things like salt or add lemon juice to make sour cream substitute.
Print Recipe Pin Recipe
Prep Time 8 hours
Servings 4 people

Equipment

  • 1 Blender or smoothie maker
  • 1 Jar or other container to hold cashews and water
  • 1 Measuring Cup any size
  • 1 food strainer or sieve

Ingredients
  

  • 1 Cup Raw Cashews
  • 1 Quart Water plus more
  • pinch salt

Instructions
 

  • Use only raw organic cashews for this recipe.
  • Measure 1 cup cashews into a strainer and rinse with cold water
  • Transfer cashews to the glass jar
  • Fill jar with clean water
  • Let the cashews soak overnight or about 8 hours
  • Pour off the water and rinse the cashews again. And rinse the jar.
  • Put the cashews back into the jar and add just enough water to cover the cashews
    Now the cashews are done soaking. They really swell up and get soft. Put them into a smoothie cup and barely cover with water
  • Now blend up the cashews and water. No need to strain it. Blend until it's really smooth.
  • To make sour cream: add a tablespoon of lemon juice, a Tablespoon of apple cider vinegar and a pinch of salt
  • To make a cheesy sauce add nutritional yeast to taste (about 2 TBS), a pinch on onion powder, a pinch of garlic powder and salt to taste.
  • Store in the refrigerator for 3 - 4 days.
Keyword Easy, Vegan, Protein, Blender, plant-based