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RECIPE: HOMEMADE CASHEW MILK

Recipe: Homemade Cashew Milk

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Rated 5.0 stars by 1 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 three of our favorite Scandinavian yogurt strains - simple, rich, drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.

Try them all and find what you like best!







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.