Due to the subtle taste of the cashew nuts, cashew milk is a particularly mild alternative to milk, which is very easy to make yourself and, compared to other plant milk variants, is particularly easy to froth.
In addition to a portion of natural cashews, only a little water is required. Unlike the finished product, you can decide for yourself how sweet your plant milk should taste.
Make cashew milk yourself
Like the plant milk from our recipe for barista oat milk, homemade cashew milk can be frothed up wonderfully and is therefore a suitable milk alternative for all fans of cappuccino, latte macchiato and Co.
For a serving of homemade cashew milk you need the following ingredients and utensils:
How to prepare cashew milk:
- Soak cashew nuts in double the amount of water for at least six hours or simply overnight.
- Drain the soaked kernels through a sieve and rinse with fresh water.
- Put the kernels, water and the optional ingredients in a blender and mix at the highest setting for 1-2 minutes.
- Pour the cashew milk through a cloth or a nut milk bag. Wring out the cloth vigorously to catch all of the liquid.
- Pour the finished cashew milk into a clean bottle and store in the refrigerator.
The homemade cashew milk can be refrigerated for about two to three days. Small solids can gradually settle during storage. Then just shake the milk briefly again before using it.
Tip: Do not throw away the remains in the cloth or in the nut milk bag! The plant milk pomace can be processed in a variety of ways.
In our books you will find many more ideas for homemade alternatives to finished products and delicious vegan recipes:
What is your favorite way to enjoy plant milk? We look forward to your tips in a comment!
You can find even more delicious and useful recipes and instructions here: