You must use raw cashews to make cashew milk. Using roasted or salted nuts can result in a funky, salty milk which will not taste good in your latte. It can also be bitter. It really is a good idea to soak your cashews for at least 10 hours before blending. Do I do this all the time? No. I don’t because I’m impatient and often forget to do it the day before I want to make it. However, soaking your raw cashews will create a smoother and creamier milk. It will leave less pulp behind which is good and bad. The good part about less pulp that it’s less of a hassle, but the bad part is that you can’t make recipes with the pulp.
You can use your sweetener of choice. I prefer to use dates or maple syrup.
- 4 cups cold water
- 1 cup raw cashews
- 2 dates or 2 TB maple syrup
- 1 tsp vanilla*
- pinch of sea salt (optional)
*depending on your love for vanilla, add more to your liking after you blend. Sometimes, I add 2 tsp of vanilla.
Soaking method- Soak your raw cashews in filtered water overnight. Drain the water before continuing.
- Put all ingredients into your blender. Blend on high for at least 1 minute.
- Pour the cashew milk into your Bigger Better Nut Milk Bag over a large bowl. Using your hands, squeeze out the milk to help it along.
Store your strained milk in a mason jar in the fridge. Use cashew milk for coffee, hot chocolate, smoothies, recipes or to drink plain.