Homemade Cashew Milk
You might be thinking, "How in the world do you milk a cashew?" Did you know that it is so easy to make your own cashew milk? It's actually easy to make your own nut milks, in general, but our go-to is definitely cashew milk!
You must use raw cashews to make cashew milk. Using roasted or salted nuts can result in a funky, salty milk which will not taste good in your latte. It can also be bitter. It really is a good idea to soak your cashews for at least 10 hours before blending. Do I do this all the time? No. I don't because I'm impatient and often forget to do it the day before I want to make it. However, soaking your raw cashews will create a smoother and creamier milk. It will leave less pulp behind which is good and bad. The good part about less pulp that it's less of a hassle, but the bad part is that you can't make these yummy Cashew Collagen Bites with the pulp afterwards.
All you need is a Vitamix or powerful blender and preferably a nut milk bag, but the bag isn't necessary.
I have made cashew milk so many times without a nut milk bag, and it has worked out fine. However, I have come to learn that I like the milk a lot better when I strain the "pulp" out. I use a nut milk bag from Ellie's Best which are reusable, machine washable (don't put it in the dryer) and very inexpensive.
You can learn more about Ellie's Best nut milk bag here, and if you choose to order, use the code KRYSTENSKITCHEN for a nice discount.
Can you make it without soaking? Yes... you can! And afterwards you can make the Cashew Collagen Bites.
You can use your sweetener of choice. I prefer to use dates or maple syrup. To make this Whole 30, don't add sweetener or to make it Whole30ish maybe only use 1 date.
4 cups cold water
1 cup raw cashews
2 dates or 2 TB maple syrup*
1 tsp vanilla**
pinch of sea salt (optional)
*Consider adding 1 date first, taste and if you feel like a 2nd date is needed (or second TB of maple syrup) then add according to your desired sweeteness
**depending on your love for vanilla, add more to your liking after you blend. Sometimes, I add 2 tsp of vanilla.
Soaking method: Soak your raw cashews in filtered water overnight. Drain the water before continuing.
Put all ingredients into your blender. Blend on high for at least 1 minute.
Pour the cashew milk into the nut milk bag over a large bowl.
Using your hands, squeeze out the milk to help it along and save the pulp in a container to make Cashew Collagen Bites. Store your strained milk in a mason jar in the fridge. Use cashew milk for coffee, hot chocolate, smoothies, recipes or to drink plain.
Save the pulp to make these Cashew Collagen Bites...