How to Make Cashew Milk

How To 2 comments

We have been cooking a LOT with Cashew Milk recently since it is a great non-dairy option to build extremely creamy sauces. However, we don’t necessarily want to buy a large carton of it…so we started making our own “On Demand” cashew milk in the exact quantities we need for our dishes!

It’s incredibly easy to make, and it can really transform your creamy sauces with shelf-stable ingredients! We’ve found it as a great addition to Indian sauces, Italian sauces, and some homestyle gravies…but go wild! The uses are nearly endless!

Ingredients (Per cup of milk):

  • 8-10 Raw Unsalted Cashews
  • 1 Cup Warm Water

Method Described in captions below:

1. Combine your cashews and warm water, and let sit for an hour or so to soak.
2. Puree your cashews and water together in a blender.
3. Optional Step: Run your cashew milk through a strainer to remove the sediment (since cashews are non-soluble). We typically skip this step because we don’t mind this in our sauces (and it doesn’t really negatively impact them)…but it’s up to you.
4. Use your milk in your sauce!

2 comments

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