Homemade Cashew Nut Milk
The majority of our team members at the farm drink non-dairy milk on a regular basis if not exclusively, and a few of us even make it at home. A couple of our preferred recipes for non-dairy milks are cashew and oat milk—both of which can be made with a standard kitchen blender and either cheesecloth or a nut milk bag for straining. Below, you can find the nut-milk recipe I regularly follow from the Cannelle et Vanille cookbook by Aran Goyoaga. Before we get to the recipe, we’re sharing a brief profile on one our favorite cookbook/newsletter authors, Alicia Kennedy.
If you’re looking to quench more of your non-dairy milk thirst, Alicia Kennedy’s latest newsletter ‘On Milk’ is an interesting and informative read. She gives context on how dairy milk becoming the default milk of choice was a European invention, a brief history of non-dairy milk origins, and ensures us that non-dairy milk is not some sort of health conspiracy, but is “centuries old, and [that] the world is depending upon everybody getting used to switching [their diet] up sometimes.”
There are environmental and, humanitarian implications of the production of all types of milk (dairy and non-dairy). This October 2020 article from The Beet gives a thorough overview of carbon emissions, water consumption, pesticide use, and labor issues related plant-milk production. It’s a useful read!
Cashew Milk Recipe
—
Yields: 1 Quart
Ingredients:
1 cup raw cashews* (preferably soaked for at least 6-8 hours)
3 cups filtered water
1 Tablespoon maple syrup or honey, or 2 dates
1/2 teaspoon vanilla extract (optional)
pinch of kosher salt (about 1/8 teaspoon)
Directions:
Step 1
To soak: In a large bowl, combine the nuts with enough cold tap water to cover them by 2 inches. Soak for 8-12 hours at room temperature (I usually do this overnight).
Step 2
Drain the nuts and discard the soaking water. Transfer the nuts to a high-speed blender, and add the filtered water, sweetener of choice, vanilla, and salt. Blend on high until smooth and cream, about 2 minutes.
Step 3
Line a strainer with cheesecloth and position over a medium bowl (or use a nut milk bag). Strain the liquid through the cheesecloth or nut milk bag, and give it a good, tight squeeze with clean hands to release all the milk.
Step 4
Transfer the milk to a glass bottle with a lid and store in the refrigerator for up to 4 days.
Photography & Food Styling by Renee Sandoval. Recipe by Aran Goyoaga.
