Cashew Milk and Cream

Do you want to know my best-kept secret for making our groceries last? We avoid going to the store after our one big grocery haul. A trip to the store for milk, bread, or eggs can quickly turn into a small shopping spree and before you know it you have blown past the grocery budget. A trick I’ve picked up has been to always have cashews on hand. They are very versatile and they make the best, most delicious nut milk! We’ve tried several and we do buy Almond milk but at the end of the month when we are out of milk, sour cream, and other dairy products I’ve found cashews to be the best substitute. So here goes a simple and easy way to stretch that budget. 

Tools

High-power blender. I have a Blendtec.
Mason jar

Ingredients

1 cup unsalted raw cashews
4 cups water 
1 Tbsp of maple syrup (optional)
1 Tsp vanilla extract (optional)
Pinch of salt (optional)

About my blender…

I was gifted my Blendtec blender by my mother-in-law a couple of years ago. Before she gave it to me I had never even heard of the brand and was actually considering buying a Vitamix. I can’t speak for Vitamix but we love our Blendtec. We often make smoothies for a quick lunch or breakfast or as a cold treat in the summer and it holds up to a lot of heavy use. When our motor eventually gave out about a month ago I contacted the manufacturer and found out they have an 8-year warranty on their motors. I was promptly sent a new one. They were really nice and resolved the problem quickly which I was glad about because we use our blender almost every day. 

Why cashews?

After trying several different nuts to make milk with, we settled on cashews. My kids and my husband all like it so that was a huge win for our family. Cashews are the closest in texture and taste to actual dairy. Because of their creaminess, you can also make substitutes for sour cream and heavy cream. Thanks to this, cashews have become a staple in our pantry. They are a delicious and inexpensive way to extend our grocery budget. So whether you have a dairy allergy or you just enjoy trying new alternatives I hope you give cashews a try.

Tips 

• Soak your cashews the night before. You could skip this step if you have a high-powered blender but I do think it yields a better creamier product.
• I prefer the raw, unsalted cashews but if you can only find the roasted cashews they work too just soak them.
•  Adjust the thickness of the end product by adjusting the water.
• No need to strain them!
• You can add different spices and flavors to suit your needs.

How to Make Cashew Milk 

• Take a cup of soaked cashews and place them in your blender.
• Add 4 cups or 32 oz of water 
• Add vanilla, salt, or sweetener if desired.
  
• Blend at high speed for 40-60 seconds
• Pour into a mason jar and refrigerate 
  

How to Make Cashew Cream

• Take a cup of soaked cashews and place them in your blender 
  
• Add ½ cup of water 
  
• Add any sweeteners or flavorings. This can also be made into a savory dressing or sauce. The possibilities are endless! 
• Blend on high for 40 – 60 seconds
  
• Add more water to desired consistency.
• Use right away or place in an airtight container in the fridge.
  

Cashew Milk and Cream 

1. Soak cashews overnight.  I usually soak 4 cups at a time and make several batches of milk, sweet cream, dressings, or coffee creamer depending on what I need.
2. The next day drains and rinse  1 cup of cashews.
3. Place the cup of cashews in the blender along with 4 cups or 32 oz of water for milk; 2 cups or 16 oz of water for heavy cream or coffee creamer consistency; ½ of water for sour cream consistency. The choice is yours.
4. Add any flavorings or sweeteners you desire. I usually do a teaspoon of vanilla and a tablespoon of maple syrup for our cashew milk.   
5. If using a high-power blender like the Blendtec there is no need to strain the milk.
6. Pour it into a mason jar and refrigerate. 
7. All these keep in the fridge for about 4-5 days but we usually consume them within the first three days.