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    Home » Recipes » Recipes

    September 21, 2015 40 Comments

    Strain-Free Cashew Milk

    6.8K shares
    Jump to Recipe

    I'm absolutely not a human being until I have my morning latte. Call me a coffee addict, call me a grump, whatever you call me, I don't really care because I just want my morning latte! If no foaming equipment is available, then regular coffee will do, just as long as I have some creamy moo-free milk. Yeah maybe I have to work on not being a coffee addict... but I'll do that later...maybe.

    I love making homemade nut milk but it can be so annoying and messy to strain out the nut pulp. Then you are left with all of this pulp that seems wasteful if you don’t use it for something but can be difficult to use up. Introducing Strain-Free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! It's so creamy and luxurious my mom said it made her coffee taste like dessert. Mmmmm dessert coffee.... drool.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    Before we get to making cashew creaminess: Time to announce the winners of the Plant-Powered Families Cookbook by Dreena Burton. The winners are (drumroll please) Leeba E. and Jordyn M. Congratulations! I have contacted you both by email and will be sending out your cookbooks to you shortly.

    If you didn't win and now want to buy Plant-Powered Families Cookbook for your kitchen, you can pick up your copy from Amazon by clicking here.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    More shopping? I just went to Toronto's Vegetarian Food Festival, where I ate EVERYTHING I could get my hands on. Oh my goodness, so much vegan deliciousness. I was sporting a shirt with my own logo on it (geek alert), and I got so many compliments on it! Many from people who didn't even know my site.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    To make Strain-Free Cashew Milk: we have to get those cashews all nice and tender. Put them in a bowl, cover them with water, and soak them for 3 to 8 hours, OR you can put them in a pot, cover them with water and boil them for about 10 minutes until they are tender. Both ways work well, but for some reason, I find the soaking method results in a slightly creamier milk, so if you are not in a rush, try that one.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    Next, drain and rinse the cashews and add them to your blender with just 1 cup of fresh water.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    Blend, blend, blend! The cashews will turn into a thick cashew cream. I find it is easiest to make this cashew cream first as you can get rid of all of the lumps and cashew bits. Really make sure everything is blended well and there is no pulp left.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    Once you're convinced it is 100% smooth, add the remaining 3 cups of water, the vanilla extract and sweetener if using, and blend to combine. Store in an airtight container in the fridge and shake or stir well before serving. It will keep for about a week if you don't guzzle it first.

    Strain-free Cashew Milk! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! #itdoesnttastelikechicken

    Print Recipe
    5 from 10 votes

    Strain-Free Cashew Milk

    This is my most favourite milk recipe! No straining means no mess, means no waste! On top of that, all of the fiber and nutrients remain in the milk making this extra healthy. It even foams well for my morning latte! 
    Prep Time5 mins
    Total Time5 mins
    Course : Drinks
    Cuisine : AmericanCanadian
    Servings: 8 (4 cups)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup raw cashews
    • 4 cups water (plus more for soaking or boiling)
    • 1 teaspoon vanilla extract (optional)
    • 2 tablespoons maple syrup or agave (optional)
    US Customary - Metric
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    Instructions

    • You can choose to boil or soak the cashews. To soak the cashews: Put the cashews in a bowl, and cover them with water. Let soak for 3-8 hours. To boil the cashews: Cover the cashews with water in a small saucepan. Bring to a boil, and boil for about 10 minutes until the cashews are very tender.
    • When you are ready to make your milk, drain and rinse the cashews, then add them to your blender. Add only 1 cup of water and blend. You want to start with just 1 cup as I find that it blends smoother and doesn’t leave any cashew bits un-blended. Blend until completely smooth and creamy.
    • Now add the remaining 3 cups of water, vanilla extract, and sweetener if using, and blend to incorporate. Store in an airtight container in the fridge, and shake or stir well every time before using.

    Nutrition

    Calories: 104kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 117mg | Sugar: 4g | Calcium: 15mg | Iron: 1.1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.



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    Reader Interactions

    Comments

    1. Miranda says

      December 19, 2022 at 5:16 pm

      5 stars
      Can't believe I never made this before! So easy, so healthy (no random gums/emulsifiers/etc in the nut milks from the store), and delicious!
      This even steams nicely for my morning latte. This will become a weekly staple in my house!

      Reply
    2. Molly says

      July 16, 2019 at 3:32 pm

      I ordered my cashews yesterday to try this one! Do I refrigerate the soaking nuts or room temperature? I want to get it right 🙂

      Reply
      • Sam Turnbull says

        July 23, 2019 at 11:43 am

        Either way works just fine. I usually just leave mine on the counter. Enjoy! 🙂

        Reply
    3. Dawn says

      May 12, 2019 at 11:51 am

      5 stars
      This is scrumptious! Being the slacker I am, my cashews soaked for two days before I made the milk. It still was amazing. I’m so hooked!

      Reply
      • Sam Turnbull says

        May 13, 2019 at 2:51 pm

        Yay!! Thrilled you loved it so much, Dawn 🙂

        Reply
      • Joe says

        May 15, 2019 at 8:10 am

        Can I use unsalted roasted cashew?

        Reply
        • Dawn says

          May 15, 2019 at 9:40 am

          I think I read in some previous comments that roasting the cashews will ruin the creamy texture you’re looking for in this beverage.

        • Sam Turnbull says

          May 20, 2019 at 3:30 pm

          Not for this recipe. Roasted cashews are dry and oily and won't make a good milk. Raw cashews are mild and creamy and are perfect for making a milk. Hope that helps 🙂

    4. Meghan says

      December 01, 2018 at 7:57 am

      5 stars
      Thank you for this recipe! It was incredibly easy, and insanely delicious. A little gritty but that's completely user error. I don't like running my blender for long periods of time in an apartment building.

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:43 pm

        So happy you enjoyed it, Meghan!

        Reply
    5. Janice says

      July 11, 2018 at 10:43 pm

      Can i use roasted cashews?

      Reply
      • Sam Turnbull says

        July 13, 2018 at 11:14 am

        Roasted cashews are dried out and the oils are released so it won't get good results. Use raw cashews 🙂

        Reply
    6. Kayla says

      January 15, 2018 at 8:13 pm

      Can I use a food processor? I'm worried my blender isn't the best. Thanks!

      Reply
      • Sam Turnbull says

        January 17, 2018 at 11:46 am

        Food processors usually work best with more solid ingredients and blenders are for more liquid. I don't think a food processor would work well here, unfortunately.

        Reply
    7. Prex says

      July 18, 2017 at 9:14 am

      5 stars
      *Hello... GRATE recipe... First round it in my sister's phone this morning while mine was down... But I knew I just had to find it again in mine and save it...*
      *My question is... Can I use sugar to sweeten it instead???*

      Reply
      • Sam Turnbull says

        July 18, 2017 at 10:13 am

        Hi Prex, so happy you enjoy it! Yes, sugar would work fine as well, just make sure it gets dissolved so it doesn't settle at the bottom. Enjoy!

        Reply
    8. Iason says

      March 06, 2017 at 4:38 am

      5 stars
      Hi Sam, thanks for the great recipe! I've been looking for a good comercially available dairy-free creamer for my coffee but couldn't find one so gave this a go last week. It comes the closest to any other I tried with respect to colour and creamyness. However, despite pre-soaking the nuts well and really blending them thoroughly with a high-powered blender there's still a "grainy" structure to the milk. In fact if I add it to my coffee and leave it standing for a couple of minutes, you can see a lighter layer forming at the bottom containing those tiny cashew grains/parts. Again, when blended it was lump-free but can't seem to get rid of these tiny "grains".

      Any tips on how to get rid of this without straining? In any other dish (e.g. as basis for dessert or vegan bechamel etc) I wouldn't mind the grainy structure but in my coffee it does bother me a bit. Also, I'd like to try this with almonds as well. In case I do need to strain the mixture after blending, what would you recommend using?

      Thanks in advance, have a great day!

      Reply
      • Sam Turnbull says

        March 06, 2017 at 9:54 am

        So happy you are enjoying it! Blanched almonds might work, but my guess is they will still need to be strained. The graininess comes from the water and cashews separating, and I'm afraid there isn't much that can be done about that. Sorry I can't be more helpful!

        Reply
        • Miki says

          August 02, 2019 at 2:34 am

          Would lecithin work in this recipe to keep it from separating? I know that I've seen it used in other homemade nut milks for that reason.

        • Sam Turnbull says

          August 12, 2019 at 9:32 am

          I'm not sure, I've never worked with that before. But all you have to do is give the bottle a shake before serving to mix together. 🙂

      • Monica says

        May 17, 2018 at 10:09 am

        I know it's been over a year, but in case there are others like me, I wanted to offer a reply to this question regarding what to use to strain nut milks. You can buy nut milk bags on amazon. They work amazingly well. I wash them with my kitchen towels. You could also use a tea cloth, several layers of cheese cloth or a flour sack.

        Reply
    9. Jacob K Thomas says

      January 02, 2017 at 5:26 pm

      5 stars
      Great recipe! Made it today, I have always read about making these milks, but never thought it could be this easy. I sweetened mine with a few dates and some honey. Taste great and I'll definitely make this again.

      Reply
      • Sam Turnbull says

        January 03, 2017 at 8:28 am

        Yay! So happy you loved it Jacob. Yeah, I'm not a big fan of all the fuss, so I always try to come up with simple ways to do things 🙂

        Reply
    10. Nataly Beyer says

      July 10, 2016 at 4:08 pm

      Hey there!

      How long do you think this milk will stay good for?

      Thanks
      Nat

      Reply
      • Sam Turnbull says

        July 11, 2016 at 8:49 am

        I would say for about a week in the fridge.

        Reply
    11. Kristi says

      December 19, 2015 at 8:03 pm

      5 stars
      This is excellent Sam! I recently realized that I have trouble with gellan gum. I switched to a different vegan creamer because my almond one had it and I had massive stomach problems with it. I started having those problems again and looked at the ingredients and the new creamer changed their formula to include gellan gum! Anyway, I've been making cashew creamer but just made this milk today because every non-dairy milk seems to have gellan gum now too. It's delicious. I like the thicker creamer for my coffee, but I'm lazy and will likely just use the milk so I can make it once and use for oatmeal and other things too. Haha! I go through cashews at a stupid rate these days. I went for years without buying cashews and now panic if I'm running low.

      Reply
      • Sam says

        December 20, 2015 at 9:30 am

        Haha! I know how you feel! I always have a large jar of raw cashews, and mine is currently very low which is scary! Haha! So happy you enjoy the recipe 🙂

        Reply
    12. Alyssa McCord says

      October 20, 2015 at 2:36 pm

      5 stars
      I just made this with 1/2 cup less milk and used it in Thai Iced Tea!!! AMAZING!!! Your recipes are so good and I am loving cooking my way through your blog!

      Reply
      • Alyssa McCord says

        October 20, 2015 at 2:36 pm

        Ooops! 1/2 cup less water

        Reply
        • Sam says

          November 17, 2015 at 7:29 am

          That's awesome!! I am so happy you loved the recipe Alyssa 🙂

    13. Kathy says

      September 22, 2015 at 11:58 pm

      I luv the shirts!! I also luv your recipes. Can raw cashews be bought in any grocery store?

      Thanks!

      Kathy

      Reply
      • Sam says

        September 23, 2015 at 9:48 am

        Hi Kathy,
        Thank you!! Yes, I think most grocery stores carry raw cashews, but I always find I get the best deal when I go to a bulk food store. I use them in a lot of recipes, so whenever they are on sale I will stock up on them 🙂

        Reply
    14. Lilly says

      September 22, 2015 at 12:08 pm

      Hi Sam,

      Does that work with Kitchen Aid mixers as well? When I got mine, I bought it for the looks. I was far away from trying anything vegan for what you need a power mixer.

      Usually I do not get nuts or anything lump-free. Any hints or suggestions?

      As always, thanks!
      Lilly

      Reply
      • Sam says

        September 22, 2015 at 4:09 pm

        Hi Lily, do you mean a Kitchen Aid Blender like this one or a Kitchen Aid Mixer like this one? If it's the blender than it should work fine as well as you make sure the cashews are very tender first, if it's the mixer, it won't work as that is more for making doughs and batters. Hope that helps!

        Reply
    15. Cathy says

      September 22, 2015 at 8:24 am

      Do you use a Vitamix? Do you think a less powerful blender would work if the cashews have been soaked?

      Reply
      • Sam says

        September 22, 2015 at 9:41 am

        Hi Cathy,
        I use a Blendtec (it's probably my most favourite kitchen tool). I do think a regular blender will work fine, just make sure the cashews are very tender before blending, and make sure that the cream is blended completely smooth before adding the remaining water and flavourings. Enjoy!

        Reply
    16. Emilie @ Emilie Eats says

      September 21, 2015 at 9:48 pm

      Yum!! I like making my own nut milk every now and then but hate that the pulp goes to waste, but this is great! Thanks!

      Reply
      • Sam says

        September 22, 2015 at 9:38 am

        I know, it's such a waste, unless you get creative with the pulp, but that's way too much work for me most days! haha. So happy you like my recipe Emilie 🙂

        Reply
      • cindy says

        October 26, 2015 at 11:22 am

        you can add it to vegan mac n cheese, or other dishes with creamy sauces,
        lasagna,etc. the extra cooking time softens them up even further. you'd have to use it within a few days probably. i used it the next day. not sure if it would freeze, but i don't see why it wouldn't. cashews are expensive so i hate to waste it if i can help it. same with almond milk pulp. google almond milk pulp recipes. i used it for a cauliflower/cheese with peas recipe. it was amazing.

        Reply
        • Sam says

          October 27, 2015 at 8:54 am

          Yes you can! Cashew milk can be used anywhere any milk could be used. Enjoy 🙂

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