Cashew Milk in 60 Seconds (No Soaking, No Straining)
The laziest milk in this whole blog and quietly the most useful. No soaking. No straining. No pulp to deal with. Cashews blend so completely that there is simply nothing left to filter out.
You'll need
- 90 g cashews (about a handful and a half)
- 1 L cold water
- 1 date, pitted or 1 tsp maple syrup
- 1 pinch of salt
Method
- Put everything in the jug. Yes, the cashews go in dry. No soaking.
- Press Raw nut milk. Sixty seconds.
- Skip the filter basket entirely. There is no grit to catch. Pour straight into a bottle.
- Chill. It thickens slightly overnight, which is a good thing.
Why cashews need no straining. Almonds and hazelnuts have a fibrous skin and a hard cell structure that is what ends up in your filter as pulp. Cashews are soft and starchy the whole way through. They emulsify completely into the water. Zero waste, because there is nothing left over.
What to use it for
- Coffee: it is naturally creamy, so it will not split in hot coffee the way thin almond milk does.
- Smoothies: the best base there is. Rich without being heavy.
- Cooking: use it wherever a recipe asks for single cream. Soups, sauces, mash.
- Cereal: children who reject almond milk almost always drink this one.
Make it your own
- Richer: use 120 g cashews and treat it as a cream, not a milk.
- Vanilla: half a teaspoon of vanilla extract and a second date.
- Half and half: 50 g cashews + 50 g oats for something in between creamy but cheaper.
Keeps 3–5 days in a sealed bottle in the fridge. Shake before use.