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Homemade cashew milk that tastes better than the real stuff

homemade cashew milk / a thousand threads
Okay so maybe that’s subjective — but I think it tastes pretty amazing, and it definitely tastes better than the nut milk you buy in the stores.

Even if you’re not a big fan of the real stuff – you might like this. It’s sweet and creamy and really isn’t anything like what I usually imagine nut milk to be.

Hell, it’s even white. Is nut milk white? I’m thinking my Almond Breeze is usually a slightly more boring shade of bland. Which is perfect, because it matches the watery taste.

homemade cashew milk / a thousand threadshomemade cashew milk / a thousand threads
And there’s barely anything in it! The secret, I think, is soaking the nuts a whole lot, using warm water, and blending like crazy.

It’s not much, but it does the job — far from just a replacement, the stuff is actually addictive.

(Again… that might be subjective. But tell me what you think!)

homemade cashew milk / a thousand threadshomemade cashew milk / a thousand threads
Homemade Cashew Milk
Adapted from Bon Appétit

1 cup raw cashews (can do the same with almonds, hazelnuts, pistachios, pecans, walnuts, or peanuts)
4 teaspoons agave syrup (nectar)
1/8 teaspoon kosher or sea salt

Place nuts in a large bowl and add water to cover by 2″. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).

Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency – I added only about a half a cup to keep it creamy. Transfer to airtight container and chill until cold.

DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.

10 Comments


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