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Homemade Cashew Milk Recipe - Cultures For Health

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    RECIPE: HOMEMADE CASHEW MILK

    Recipe: Homemade Cashew Milk

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    Rated 2.0 stars by 2 users

    Delicious, creamy homemade cashew milk is great for drinking or culturing.


    15 minutes

    120 minutes

    4



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

    Heirloom Yogurt Starter Culture

    Yogurt Heirloom Yogurt Starter Cultures

    Heirloom Yogurt Starter Culture

    $17.99

    Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk. 

    For this variety pack, we’ve carefully collected four of our favorite Scandinavian yogurt strains - simple, rich, drinkable Piima; mild, creamy Viili; honey-scented Matsoni, and tangy Filmjölk.







    INGREDIENTS:

    • 1 cup raw, unsalted cashews
    • 2-3 cups water for soaking the cashews
    • 4 cups water for blending


    INSTRUCTIONS:

    1. Soak the cashews in 2-3 cups water for 3 hours.
    2. Drain and discard water.
    3. Blend nuts with 4 cups water until almost smooth.
    4. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
    5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.