Cashew Mylk
Instructions:
1. Soak & Prep
Drain the soaked cashews and rinse them well under clean water.
2. Blend
Blend the cashews with 2 cups of water until the mixture becomes smooth and creamy.
3. Strain
Strain using a nut milk bag or fine mesh sieve for a smooth texture (optional if using high-speed blender).
4. Serve or Store
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Special Comments
This homemade cashew mylk is incredibly rich and naturally sweet. It’s perfect for anyone looking to skip dairy without compromising on creaminess or flavor.
Cashew Mylk
Notes/ Precautions
Soaking is essential – It softens the cashews, making blending easier and digestion smoother.
Straining optional – If you like thicker milk or are using a high-speed blender, you can skip straining.
Use cold water – Blending with cold water helps retain freshness, especially if you're not consuming it immediately.
Add-ins welcome – For a hint of sweetness or flavor, you can add dates, vanilla extract, or cinnamon.