How to make homemade cashew milk!
I am on a homemade milk kick right now. I started with almond milk, then cashew milk, but have moved on to blends like cashew-almond milk, quinoa-coconut milk, hemp-coconut milk, and oat-almond milk. I’ve tried making brown rice milk, and it worked really well, but the nutrition profile of brown rice is much lower compared to nuts and powerhouse whole grains like quinoa and oats.
I decided to post this cashew milk recipe for one of our nutrition clients who has a dairy allergy. This recipe makes milk that is more like cream, but you can dilute it to make it lower in fat and calories. Instead of having a full cup for a serving, I’ll just have 1/2 cup because I like the richness of the recipe below.
I was able to create the nutrition facts for this recipe because it doesn’t require straining the pulp, but for most homemade milks that do require straining the pulp out, it is much harder to get the nutrition facts. It is possible, but you have to dry the pulp and then weigh it so you can subtract it from the recipe …sorry don’t have time for that one right now.
Andy Bellatti, MS, RD has a good blog post on calculating the Nutritional Content of Homemade Almond Milk. However, it would be pretty time-consuming to calculate the nutrition facts for nut milk blends.
Here is the recipe! Hope you enjoy!
PrintCashew Milk
Ingredients
- 1 cup Cashew Nuts, Raw
- 4 cup Water
- 2 tbsp Agave syrup
- 2 tsp Vanilla Extract
- 1/4 tsp Cinnamon, Ground
Instructions
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
- Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water, your sweetener of choice, vanilla extract, and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
- Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Notes
- Yields about 5 cups cashew milk.
- *The ratio of water to cashews (4 to 1) in this recipe yields milk that is like 3% whole milk in terms of creaminess, fat and caloires. Use less water for even creamier results, use more water if you want lower fat, and calories 5 cups water to 1 cup cashews = 6x 1 cup servings at 144 calories, 9 grams fat, 12 g carbs, 7 g sugar, 4 g protein
- 6 cups water to 1 cup cashews = 7x 1 cup servings at 123 calories, 8 grams fat, 10 g carbs, 6 g sugar, 3 g protein
Are you thinking of trying to eat a more plant-based diet? Do you have a food allergy or intolerance that you need help getting nutrition advice for? Or want to learn how to incorporate plant-based food and protein sources into your diet?
A nutrition coach can help! We decode the mystery of a healthy balanced diet and help you feel good about your nutrition! Make the changes you need to feel your best.
HOW DO I BOOK AN APPOINTMENT WITH A REGISTERED DIETITIAN?
- To book an appointment with one of our Registered Dietitians or therapists, you can:
- Phone: 204-515-7466
- Email: admin@alittlenutrition.com
- Book online: https://alittlenutrition.janeapp.com
*We offer direct billing to most medical insurance companies!
