Add some sweetener of your choice, like maple syrup, if you want; add a little salt if you want too. And enjoy!
Seriously. Making your own homemade cashew milk will open up horizons you never knew existed. Like making your own cashew milk ice cream, for example. I googled around and found one cashew milk ice cream recipe that included a banana, cashews, and not much else. I added some chocolate, some sugar, ice cubes, and some roasted & salted cashews…made a big huge VitaMix supply, and I froze most of it. It’s going to last quite a while.
I’m really impressed with just plain old cashew milk. Love it!!!
So, the how-to’s:
~Soak 1/2 cup of raw cashews in a couple of cups of water for an hour or more.
~When you’re ready to make the cashew milk, drain off the water, add 2 cups of water to the blender, and add the soaked cashews.
~If you want some sweetener, add a small amount of sweetener. I add a “glop” of maple syrup — maybe a tablespoon or more. Whatever glops out is what I add.
~And I add something like 1/8 teaspoon of pink salt.
~Then I blend it through two whole VitaMix “liquid” cycles, or a total of about one minute.
It is SO good, and very creamy. If you’re lactose intolerant, I’d definitely give this a shot.
I bought organic raw cashews, about a pound, for $10 or so last week. This should make about 2 gallons of milk. $10 will buy WAY more homemade organic cashew milk than it will locally-grown organic cow’s milk — AND it’s so creamy and rich I might put it in coffee, if I were still drinking coffee, which I’m not.
And this is my cashew milk ice cream experiment:
~1/2 cup cashews
~3-4 cups of ice cubes
~2 cups of water
~3 tablespoons of chocolate powder — I used 3 big piled-high scooped-up tablespoons of Ghirardelli’s 100% Unsweetened Cocoa
~about 6 tablespoons of raw organic sugar — it couldn’t scoop and pile up like the chocolate did, so I’m guessing it’s about the same amount of chocolate as sugar
~about 1/4 teaspoon of pink salt
Blend this in the VitaMix on the “frozen” setting
And once that’s blended, throw in about 1/4 to 1/3 cup roasted, salted cashews, and blend them for about a split second or two, just enough to break them down ever so slightly. I like to taste the nuts in there and see them and feel them.
Update: Still love the cashew milk; the cashew “ice cream”, not so much. I don’t think I’ll make that again.
BUT: when you’re soaking the cashews, DO NOT think that soaking them, oh, say, a day or two will make the cashew milk better. It will not. I just tried this, more or less because I forgot about the cashews as they were sitting there in my VitaMix, and I didn’t really *need* the cashew milk until I made it.
So when I drained the water the cashews were sitting in, I noticed it was really — how to say — kind of gel-like. I suppose this water would be really good if you had a stomach upset. The water reminded me a lot of slippery elm water when I drained it off the cashews. The water seemed very oily, too. I didn’t even think about it, drained the water and rinsed the cashews a few times…they seemed to need it…then made the cashew milk as usual. When I tasted it right away it seemed…kind of not as good as usual. There was too much foam. Didn’t even think about it, though; assumed that would settle and the milk would be fine.
Well, no. I let that sit for a couple of days in the fridge, and when I went to get it out to use it this morning, the cashew milk had glopped into a big gloppy glop at the top of the jar, and there was cashew milk water at the bottom. This did not mix together, at all, when I tried shaking it up. It stayed very much separated into a gloppy glopness at the top.
I tossed it all. It was interesting, watching it sit in the sink and snake its way down the drain. It didn’t drain out like milk; more like an ungluey glue. Weird stuff.
Anyway. Lesson learned. No more soaking the cashews more than an hour or two. And now I’m out of milk, and out of raw cashews. Time for a trip to the grocery.