You can halve this recipe if you don’t think you’ll use it all up.

Though I think it’s best consumed within the first 2-3 days. Homemade cashew milk lasts 3-4 days in the fridge. Pour into a storage container and refrigerateĭrink the cashew milk straight up or use it in a recipe as you would any dairy milk.Add the cashews and 4 cups of water (plus any sweeteners) to a high-powered blender.Soak 1 cup of cashews overnight, then drain and rinse.The hardest part is just remembering to soak the cashews the night before. So really there’s no need to pay a premium and buy it at the store. You’ll see in the video below how quickly the cashew milk comes together. There’s no pulp left when blended on high with a powerful blender. So what’s a dairy-free peep to do? Well, you could turn to coconut milk, oat milk, almond milk, hemp milk, banana milk or my favorite of the nut milks – cashew milk! You Don’t Have to Strain Cashew MilkĪlmond milk is the perennial favorite of nut milks, but I find cashew milk to be much creamier and more mild in flavor. I also love that you don’t have to strain it, like you do almond milk. And for others, particularly those with digestive autoimmune conditions, dairy can flare and exacerbate symptoms. And I sure try hard not to demonize foods.īut the simple fact is that 65% of the worlds population has a problem digesting lactose.

Now to be clear, I’m not anti high-quality dairy (you guys know I like my goat cheese and homemade yogurt).

Silk cashew milk