Ariana PalmieriFebruary 16, 2018August 27, 2020
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Anybody up for some quick cashew milk? I know I am: I’m rather impatient (at least when it comes to food), so I like really simple, time efficient recipes. A lot of cashew milk recipes I see online require you to soak the cashews for at least 3 hours, or overnight. Yawn. No thanks. If you don’t feel like soaking cashews (or any nuts) for hours just to get milk, I hear you. That’s why I decided to share this zero waste recipe for quick cashew milk: It only takes about 30 minutes to make. No soaking, no straining and no nut pulp: Just creamy, delicious, plant-based milk.
Just recently I went bulk shopping and bought some raw cashews. It was the perfect investment because ever since I joined the zero waste community, I’ve had a hankering to make some homemade nut milk. After all, most milk (plant based or not) comes in a plastic carton or jug. I’m guilty of buying it, and even though New York state recycles that sort of plastic, it would be nice not to contribute to the creation of any new plastic. We already have enough of it on this planet. Enter quick cashew milk: It solves both my problems of impatience and plastic consumption. Plus I don’t need a nut milk bag to make it, and neither will you.
Personally, I tend to drink more almond milk (but don’t tell cashew milk that). That’s only because cashew milk tends to be a bit on the heavier, creamier side. That said, it can easily be adjusted and thinned, so I’ve come to have a newfound love for cashew milk. The recipe below explains how I thin it out (trust me, it’s not hard), so I think this quick cashew milk will become a regular staple in my fridge.
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Quick Cashew Milk
Zero Waste Recipe
Ingredients:
- 1/3 cup of raw cashews
- 2 cups of water (+ more for thinning the milk )
- 1 teaspoon of vanilla extract (optional)
Note: You can add 1 or 2 dates for added sweetness, just make sure you blend them into the milk really good. I prefer my milk unsweetened so I skipped this step.
Directions:
- Place the raw cashews into a pot and add 2 cups of water. Turn up the heat so that the water starts to boil. Once it starts boiling, let it boil for 10 minutes. This will help the cashews expand and soften.
- Once the cashews are tender, and the 10 minutes are up, add both the water and cashews to your blender. Let it cool a bit first, then blend it all up for at least one minute. Add in the vanilla extract and blend for a few seconds to mix. If you want to sweeten it more, now would be the time to add two dates (make sure you blend them into the milk really well).
- When you’re done blending, add the cashew milk to the container of your choice (I used a glass jar I got at Michael’s craft store, but mason jars work well too).
- At this point, the cashew milk will be very creamy, so to thin it, feel free to add more water to it. I added at least one more cup of filtered water, but it’s up to you. You can add more (or less) if you so desire. It also depends on how big your jar is and how much it can fit (since adding more water will increase the cashew milk’s volume). Don’t want it to overflow!
- Put it in the fridge and let it get nice and cold. Tada, you just made yourself some easy zero waste milk!
That’s it! Super simple, right? It only takes a few minutes to make, maybe 30 minutes tops (but who’s counting?). I’ve used this in my cereal so far (pictured below) and absolutely love it. It tastes great and isn’t too thick or too thin (just right). Also, if you find yourself running low on it, just add a little more filtered water to it: This will not only help thin it out, but prolong its life (meaning you won’t have to whip up another batch right away).
#LifeHacks.
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Using Cashew Milk
Here are a few ways you can use cashew milk:
- Drink it straight up (I wouldn’t, but hey, go ahead)
- Add it to cereal (I do this and highly recommend it)
- Add it to coffee or tea
- Make a matcha latte using it (I’m so doing this!)
- Use it in smoothies
- Make yogurt out of it (use it as a base)
- Use it in baking recipes that call for milk
- Make cashew milk cheese (I never have, but why not?)
Yup, it’s pretty versatile. Just like any other plant based milk, only this one is completely zero waste.
Storage options:
Keep cashew milk in the fridge at all times. I put mine in a glass bottle with a ceramic lid. I got the jar a while ago while shopping at Michael’s Craft Store with the intention to fill it with nut milk (or mouthwash). Its filled one of its intended purposes so far, which makes me happy. That said, you can put this in any free glass container you have (emptied out sauce jars or thrifted mason jars work well too). This milk won’t keep too long so be sure to use it up within 4 days or so!
Would you give this quick cashew milk recipe a try? Leave a comment below to let me know.
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By Ariana Palmieri
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Wow amazing cashew milk recipe.
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